European Fruit Soup
Bowls of chilled fruit soup with varied fruits

This recipe can be varied according to the seasons. Substitute a pear for the apple. Or, after cooking the dried fruit and refrigerating, add fresh berries or cherries or slices of kiwifruit when they’re available. Serve as a side for breakfast, or other meal, for a variety antioxidants, fiber, vitamins, minerals, and antioxidants. Add an ounce of raw mixed nuts, for trace minerals, healthful fats, and protein, if you like.

Recipe: European Fruit Soup
6 servings

3 Tablespoons Pearl Tapioca
3/4 Cup Dried Apricots, chopped
3/4 Cup Prunes, chopped
6 Cups Cold Water
1 3-Inch Cinnamon Stick
2 Slices Lemon
1/4 Cup (4 oz) Honey
2 Tablespoons Raisins
2 Tablespoons Dates, diced
1 Apple, preferably a tart cooking apple, peeled, cored and chopped into 1/2″ dice

1. In 3-quart saucepan, combine pearl tapioca, apricots, prunes and water. Set aside for 30 minutes.

2. Add the cinnamon stick, lemon slices, and honey and bring just to a boil. Lower heat to simmer, cover, and cook 10 minutes.

3. Uncover and add raisins, dates, and apple, combining well, and simmer an additional 5 minutes. Apples should be fork-tender. Turn off heat and cool.

4. Remove lemon slices and cinnamon stick. May be refrigerated or served at room temperature. If needed, add more honey to taste.

Tags: High Fiber; Gluten-Free; Dairy-Free; Morning Meal; Sweet Things

Per Serving: 191 Calories; trace Fat (1.7% calories from fat); 2g Protein; 52g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 12mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Fruit; 0 Fat; 1 Other Carbohydrates.