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Fruit Soup Recipe
|Frozen raspberries||20 Ounce (Two 10 Ounce Packages, In Pouches)|
|Chicken bouillon cubes/2 envelopes instant chicken broth||2|
|Boiling water||1 1⁄4 Cup (20 tbs)|
|Pineapple juice||1⁄2 Cup (8 tbs)|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 617 Calories from Fat 237
% Daily Value*
Total Fat 27 g41.4%
Saturated Fat 13.2 g66.2%
Trans Fat 0 g
Cholesterol 59.8 mg
Sodium 1973.5 mg82.2%
Total Carbohydrates 121 g40.3%
Dietary Fiber 36.7 g146.8%
Sugars 70.8 g
Protein 11 g21.9%
Vitamin A 13.4% Vitamin C 93%
Calcium 15.2% Iron 3.3%
*Based on a 2000 Calorie diet
Pour thawed berries and juice into the container of a blender and blend until smooth.
Berries may also be pressed through a sieve or food mill.
In a large, heat-resistant, non-metallic bowl, combine chicken bouillon, water, pineapple juice and sugar; stir until dissolved.
Heat, uncovered, on full power 2 minutes.
Stir in raspberries.
Chill several hours or overnight.