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By: G G.
| Description: | ||
| Time: | 30 min (15 min to prepare, 15 min to cook) | |
| Meal type: | Dessert | |
| Ethnicity: | ||
| Number of Servings: | 4 | |
| Ingredients: | ||
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0.5 each lbs (8 medium) fresh plums 1 cup fresh or frozen raspberries 3 each (3-inch) cinnamon sticks 0.5 cup red dinner wine 1 tablespoon corn starch 2 tablespoon sugar |
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| Directions: | ||
| Combine plums, berries, cinnamon and red wine in saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes. Whisk cornstarch with 1/2 cup water. Add to soup and cook, stirring until thickened. Add sugar to taste. Cool. Discard cinnamon then puree in electric blender. Chill until ready to serve. To serve, portion soup into shallow bowls. Add small scoop of low-fat frozen yogurt to the center of each bowl and garnish with mint, if desired. (frozen yogurt is not included in the Nutritional analysis per serving). | ||
| Notes: | ||
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