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Add a photoServings: 1
Ingredients
- 2 lb Fresh cherries, pitted*
- 1 x Water
- 1 x Lemon slice, seeded
- 2 tsp Cornstarch
- 2 Tbsp. Sugar
- 3 Tbsp. Lowfat sour cream
Directions
- *2 Pound canned pitted sour cherries may be substituted.
- Fresh cherries: Place them in a saucepan and add in approx. 1 1/2 c. cool water or possibly sufficient to cover cherries. Add in sugar and lemon. Canned Cherries: Put cherries with liquid from can into the saucepan. Simmer canned cherries for 5 min or possibly till warm. Simmer fresh cherries for 10 min or possibly till they have softened; simmer either with sugar and lemon. Remove from the heat. Stir together the cornstarch and lowfat sour cream; pour the mix into the warm cherries. Return saucepan to the heat and stir till the lowfat sour cream is well combined and the liquid has thickened. Don't let the soup boil after the lowfat sour cream has been added. Cold and refrigeratethe soup. Add in additional sugar and lemon juice, if you like. Serve chilled. LISA CRAWLEY
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 961g | |
| Calories 722 | |
| Calories from Fat 77 | 11% |
| Total Fat 8.87g | 11% |
| Saturated Fat 4.49g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 31mg | 1% |
| Potassium 1947mg | 56% |
| Total Carbs 167.58g | 45% |
| Dietary Fiber 18.4g | 61% |
| Sugars 134.2g | 89% |
| Protein 9.94g | 16% |
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