Creamy Fruit Soup
This is nice for a
bridal shower or a light lunch.
1 10 oz. package of
frozen raspberries, blueberries, strawberries, peaches or mixed fruit
1 cup water
1/4 cup sugar (I like to use powdered)
2 inches of cinnamon stick
Dash of ground nutmeg
Dash of ground cloves
1 tbsp. water
1 tbsp. cornstarch
2 tbsp. lemon juice
1 cup sour cream
1/2 cup milk (you can use low fat but not skim)
Drain fruit,
reserving syrup. If there are large pieces of fruit cut them up.
In a 1 1/2 qt. saucepan combine reserved syrup, 1 cup water, sugar, cinnamon,
nutmeg and cloves.
Bring to a boil, reduce heat and simmer, uncovered for
5 minutes. Remove cinnamon stick.
Blend together the 1 tbsp. water and
cornstarch, stir into the saucepan. Cook, stirring
until thick and bubbly.
Remove from heat. Add lemon juice. Cool to room temperature.
Blend in
sour cream and fruit. Stir in milk. Cover and chill. You can put this in the
blender if
you like. Garnish with lemon peels
if you like. Serves 6-8.
