A dessert, snack, or one course of a meal, fruit soup is a sweet eaten by Danes, Swedes, and Finns as well as Norwegians; each nationality has preferred combinations of ingredients. 1. Combine prunes, raisins, and apricots in a 3-quart saucepan. Add water to cover, about 3 cups. Bring to boil and simmer gently for 30 minutes. 2. Bring 2 cups water to a boil in a small saucepan. Stir in tapioca and simmer for 10 minutes. 3. When fruit is softened, add cooked tapioca, lemon juice, grape juice, vinegar, sugar, and cinnamon stick. Bring to a boil and then simmer for 15 minutes. Remove cinnamon stick. 4. Mixture will thicken as it cools. Add a little more water or grape juice if mixture seems to thick. 5. Serve hot or cold. If served cold can be garnished with whipped cream. Variations: Use currants, golden raisins, or the mixed-fruit combinations found in grocery stores. Or, substitute pineapple juice for grape juice. Recipe is from _The Minnesota Ethnic Food Book_ by Anne R. Kaplan, Marjorie A. Hoover, and Willard B. Moore. Posted to EAT-L Digest 11 Apr 97 by Felicia Pickering
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|Serving Size: 1 To 8 servi (200g)|
|Recipe Makes: 6 To 8 servi|
|Calories from Fat: 3 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 9.6mg||0 %|
|Potassium 557.5mg||15 %|
|Total Carbohydrate 100.3g||29 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 97.2g|
|Protein 2g||3 %|
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Calories per serving: 385
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