Recipe: Easy Cherry Fruit Soup
For 8 Persons
Category: Breakfast &, Brunch
21 oz Cherry pie filling
8 oz Unsweetened pineapple
-chunks; undrained
2 c Water
1 c Prunes; pitted
2/3 c Dried apricots; chopped
1 tb Margarine
2 Lemon slices
1 ts Quick-cooking tapioca
Seeing I haven't posted in quite a while, I thought that I would post
lowfat from the Taste of Home Lowfat Country Cooking. Out of 455 recipes I
only have 44 formatted. Plan on formatting the rest this week. Hope you all
enjoy these.
In a 3-quart casserole, combine all ingredients. Cover and bake at 325 F
for 1 hour. Serve Warm.
Serving Size: 1/8 recipe
NOTES : My husband's family is from Scandinavia, where fruit soups are
common.
Recipe by: Virginia Shellum, Nicollet, Minnesota
Posted to recipelu-digest Volume 01 Number 419 by "Dorothy Tapping"
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