Recipe Summary:

Preparation Time: 30 minutes

Number of Servings: 4

Cups of Fruits and Vegetables Per Person: 1.00

Ingredients:
1-1/2 lbs (8 medium) fresh plums
1 cup fresh or frozen raspberries
3 (3-inch) cinnamon sticks
1-1/2 cup red dinner wine
1 Tbsp corn starch
2 Tbsp sugar

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).

Nutrition Facts

Plum-Raspberry Dessert Soup
Serving Size 1/4 recipe