Generic Recipe for Chilled Fruit Soup

Recipes / Sunday, July 15th, 2018

First thing you have to understand is that full-fat dairy is not a forbidden food. It has fewer carbs and more nutrients, more bioavailable, than fat-free or reduced fat. The higher calorie value for many people is offset by the greater satiety they experience. Soup before meals helps to make you more satisfied and will make a meal more festive. A thermos of fruit soup, with a piece of cheese or roast chicken and a few vegetable sticks, makes a good packed lunch.

Fruit soup is a great way to used bruised or soft fruit. Be careful to wash well and cut off any browned or moldy areas.

Generic Recipe (serves 6)

  • 4 cups mixed fruit, chopped and salted very lightly
  • 1-2 cups liquid (dry wine, sugarless lemonade, fruit-flavored tea, etc.; quantity depends on the texture of the fruit you’re using)
  • 2 cups cream
  • 1 cup plain yogurt, preferably Greek
  • sweetener to taste (may be stevia/monk fruit or artificial, or use honey or agave)
  • seasonings (e.g., cinnamon, nutmeg, apple or pumpkin pie spice, cardamom)

Puree the fruit, using the liquid to help the process. One or two flavors is usually the best choice for the soup base. Berries are usually strained to remove seeds, although personally, I like the texture they add. Mix the cream and yogurt, and add to the puree. Season, chill, and serve with a pretty garnish.