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Fruit Soup With Tapoica Recipe
|Dried apricots||3⁄4 Cup (12 tbs)|
|Dried prunes||3⁄4 Cup (12 tbs)|
|Cold water||6 Cup (96 tbs)|
|Quick-cooking tapioca||3 Tablespoon|
|Sugar||1 Cup (16 tbs)|
|Tart cooking apple||1|
Serving size: Complete recipe
Calories 1680 Calories from Fat 10
% Daily Value*
Total Fat 1 g1.9%
Saturated Fat 0.17 g0.83%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 74.5 mg3.1%
Total Carbohydrates 434 g144.5%
Dietary Fiber 22.5 g90.1%
Sugars 336.8 g
Protein 8 g15.2%
Vitamin A 91% Vitamin C 383.6%
Calcium 30.3% Iron 30.6%
*Based on a 2000 Calorie diet
Add the cinnamon stick, lemon slices, tapioca, and sugar and bring them to a boil.
Reduce the heat and cover the pan.
Simmer the mixture for 10 minutes, stirring with a wooden spoon to prevent sticking to the pan.
Peel and core the apple and cut it into 1/2-inch slices.
Add the raisins, currants, and apple slices to the saucepan.
Simmer for 5 minutes more.
Pour the mixture into a serving bowl to cool.
Remove the cinnamon stick; cover and refrigerate the soup.