Strawberry Fruit Soup

4 Servings

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Strawberry Fruit Soup Ingredients

1 pk (10 oz) frozen strawberries;	1 ds Salt
1 pk (6 oz) frozen peaches;	1 tb Lemon juice
2 c Water	1/2 c Orange sections
2 1/2 tb Tapioca	Sour Cream; (Optional)
1/4 c Sugar

Instructions for Strawberry Fruit Soup

This recipe was in the May 6, 1998 food section, Culinary SOS column, written by Rose Dosti, Los Angeles Times. It looks like a great hot weather recipe.. * Puree strawberries and peaches in blender. * Pour into saucepan and add water, tapioca, sugar and salt. Let stand 5 minutes. Bring to boil over medium heat, stirring constantly. Remove from heat and add lemon juice. * Cool, stirring once after 20 minutes. Chill. Add orange sections just before serving. Serve with dollop of sour cream if desired. Each serving without sour cream: 146 calories; 63 mg sodium; 0 cholesterol; 0 fat; 38 grams carbohydrates; 1 gram protein; 0.83 gram fiber Date: Tue, 19 May 1998 12:30:11 +0000 Posted to JEWISH-FOOD digest by Harriet Neal < on May 19, 1998

Main Ingredient: SoupCuisine: Uncategorized

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