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

Servings 4
Preparation Time 30 minutes

Cups of Fruits and Vegetables Per Person: 2.0

Ingredients and Preparation

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

  1. Combine plums, berries, cinnamon, and red wine in saucepan.
  2. Bring to a boil, then reduce heat and simmer for 15 minutes.
  3. Whisk cornstarch with ½ cup water. Add to soup and cook, stirring until thickened.
  4. Add sugar to taste.
  5. Cool. Discard cinnamon then puree in electric blender.
  6. Chill until ready to serve.
  7. 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