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Recipe
Breakfast Fruit Soup (Low Calorie) Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2433g | |
| Calories 1226 | |
| Calories from Fat 14 | 1% |
| Total Fat 1.64g | 2% |
| Saturated Fat 0.17g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 104mg | 4% |
| Potassium 2534mg | 72% |
| Total Carbs 308.09g | 82% |
| Dietary Fiber 21.3g | 71% |
| Sugars 215.55g | 144% |
| Protein 10.77g | 17% |
Ingredients Convert Measures
- 6 tbsp. quick cooking tapioca
- Equivalent of 4 tbsp. sugar substitute (Nutra Sweet)
- 1 1/4 c. diet 7-Up
- 4 c. water
- 1 (12 ounce.) can frzn orange juice concentrate
- 5 c. assorted canned fruit, liquid removed
- 2 tbsp. lemon juice
Directions
- Peaches, pears, pineapple, apricots, sweet cherries, etc.
- Combine tapioca, sugar substitute and 2 c. water in a large saucepan. Bring to full boil, stirring constantly. Remove from heat. Add in remaining liquid and orange juice concentrate; stir till thoroughly blended. Cold for 15 min, stir and transfer to refrigerator storage container with cover. Chill. When soup is lightly thickened, stir in fruits and lemon juice. Serve in dessert dishes or possibly bowls. Serves 10.
