Raspberry Fruit Soup
Published: 09/09/2009 by Washington State Red Raspberry Commission
1 (12-ounce) bag IQF Washington raspberries
3 tablespoons honey
1 stick cinnamon
1 cup frozen sliced peaches
1 cup diced pineapple, or banana or apple
Sour cream or crème fraiche
In medium saucepan over low heat, heat raspberries, honey and cinnamon stick just until hot. Remove cinnamon stick. Stir in remaining fruits and heat through. Spoon into cups and top with dollops of sour cream or crème fraiche.
Nutrition Information per serving: calories 111, fat 0.73g, saturated fat 0.4g, % calories from fat 6%, protein 1.56g, carbohydrates 26g, cholesterol 1.35mg, sodium 3.6mg, fiber 2.96g.
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