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Cold Plum Soup

July/August 1992

Your rating: None Average: 3.5 (4 votes)

Cold fruit soups are a refreshing end to a summer's evening.


Cold Plum Soup Recipe

Makes: 4 servings

Active Time:

Total Time:

Ingredients

  • 1/2 cup frozen apple-juice concentrate
  • 1 pound plums (about 5), pitted and coarsely chopped
  • 1 cinnamon stick
  • 1 1/2 cups nonfat plain yogurt

Preparation

  1. Bring apple-juice concentrate to a boil in a large heavy saucepan. Reduce heat to low, add plums and cinnamon stick, cover, and simmer until the plums are tender, about 10 minutes. Discard the cinnamon stick.
  2. Transfer the mixture to a blender, add 3 ice cubes and puree until smooth. Pour into a bowl and whisk in yogurt. Cover and refrigerate until chilled, about 45 minutes.

Nutrition

Per serving: 151 calories; 0 g fat (0 g sat, 0 g mono); 2 mg cholesterol; 35 g carbohydrates; 0 g added sugars; 5 g protein; 2 g fiber; 52 mg sodium; 337 mg potassium.

Nutrition Bonus: Vitamin C (50% daily value), Vitamin A (15% dv).

Carbohydrate Servings: 2

Exchanges: 2 fruit, 1/2 non-fat milk


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Recipe Categories

Servings
4
Main Ingredient
Vegetarian, other
Meal/Course
Brunch
Dessert
Season
Summer
Ethnic/Regional
American
Ease of Preparation
Easy
Total Time
More than 1 hour
Publication
July/August 1992
20 minute dinner recipes
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