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I first tasted this dish in my early teens in Nebraska, and the cook gave me the recipe.  My kids loved it for breakfast, an after-school snake, or as a not-too-sweet dessert, and didn't even think about it being stuffed with nutrition.

Swedish Fruit Soup

1/2 lb. dried pitted prunes
1 C. raisins
1/4 lb. dried apricots
1 orange, sliced thin and seeded
1 lemon, sliced thin
1/4 C. dry tapioca
1 C. sugar
1 stick cinnamon
water to cover
1 can of cherries (sour, or sweet)
3 medium apples, cored and diced

Soak dried fruits, tapioca, sugar, cinnamon stick, orange and lemon slices in water to just cover, overnight.  In the morning add the canned cherries with its juice and the diced apples (peeled or unpeeled).  Bring to a boil, then simmer on low heat until fruit is soft.  Chill.

Serve cold, with whipped cream or whipped topping if desired.

The Sneaky Kitchen
Web Site by Bess W. Metcalf   Copyrightę April 1999 - 201
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