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Plum and Raspberry Dessert Soup

Adapted from FruitsandVeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation

En Español (Spanish Version)

Nutrition Facts

Serving Size	¼ recipe
Calories	180
Calories from Fat	10
Total Fat	1 g
Saturated Fat	0g
Cholesterol	0 mg
Sodium	0 mg
Total Carbohydrate	30 g
Dietary Fiber	4 g
Sugars	2 g
Proteins	0 g
Vitamin A	10% DV
Vitamin C	35% DV
Calcium	2% DV
Iron	4% DV

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times TOP

Servings	4
Preparation Time	30 minutes

Cups of Fruits and Vegetables Per Person: 2.0

Ingredients and Preparation TOP

Ingredients	Measures
Fresh plums	1½ pounds
Fresh or frozen raspberries	1 cup
Cinnamon sticks	3 (3 inch)
Red dinner wine	1½ cup
Corn starch	1 tablespoon
Sugar	2 tablespoons

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 ½ 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. (Note: Frozen yogurt is not included in the Nutritional analysis per serving.)

Diabetic Exchange
Fruit: 1; Vegetables: 0; Meat: 0; Milk: 0; Fat: 1; Carbs: 0; Other: 0
Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. Exchanges are rounded up or down to equal whole numbers. Therefore, partial exchanges are not included.

Source
Plum-Raspberry Dessert Soup

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