Try this Fruktsoppa (Old-Fashioned Fruit Soup) recipe, or contribute your own.Suggest a better description
Soak the dried apricots and prunes in 6 cups cold water for 30 minutes. Since the dried fruit expands considerably as it absorbs the soaking liquid, you will need a saucepan (of stainless steel or enamel) with a capacity of at least 3 quarts. Add the cinammon stick, lemon slices, tapioca and sugar and bring to a boil. Reduce the heat, cover and simmer for 10 minutes, stirring occasionally with a wooden spoon to prevent the fruits from sticking to the bottom of the pan. Stir in the raisins, currants and apples slices and simmer an additional 5 minutes, or until the apples are tender and offer no resistance when pierced with the tip of a sharp knife or skewer. Pour the contents of the saucepan into a large serving bowl and let cool to room temperature. Remove the cinammon stick, cover with plastic wrap and refrigerate to chill. Serve the fruit soup in compote dishes or soup bowls as a light year-round dessert.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (273g)|
|Recipe Makes: 6|
|Calories from Fat: 4 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 6.5mg||0 %|
|Potassium 504.8mg||13 %|
|Total Carbohydrate 144.9g||43 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 140.7g|
|Protein 1.9g||3 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 552
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.