Try this Med-Rim Fruit Soup recipe, or contribute your own.
Suggest a better descriptionCombine first 3 ingredients in a large bowl; set aside. Combine nectar and next 5 ingredients (nectar through bay leaf) in a medium saucepan; bring to a boil. Reduce heat; simmer 10 minutes. Discard cinnamon and bay leaf. Pour nectar mixture over fruit; cover and chill. Garnish with pomegranate seeds, if desired. Yield: 7 servings (serving size: 1 cup). Recipe by: Cooking Light, June 1996 Posted to EAT-LF Digest by aml@skypoint.com on Jul 19, 1999, converted by MM_Buster v2.0l.
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Serving Size: 1 Serving (79g) | ||
Recipe Makes: 7 servings | ||
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Calories: 50 | ||
Calories from Fat: 1 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.4mg | 0 % | |
Potassium 83.8mg | 2 % | |
Total Carbohydrate 12.9g | 4 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 12.4g | ||
Protein 0.3g | 0 % | |
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: 50
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