PLUM-RASPBERRY DESSERT SOUP
Makes 4 servings, each serving equals two 5 A Day
 servings.
Ingredients
1 1/2 lbs (8 medium) fresh California plums
1 cup fresh or frozen raspberries
3 (3-inch) cinnamon sticks
1 1/2 cup red dinner wine
1 Tbsp corn starch
2–3 Tbsp sugar
Combine plums, berries, cinnamon and red wine in saucepan.
Bring to a boil, then reduce heat and simmer for 15 minutes.
Whisk cornstarch with 1/2 cup water.
Add to soup and cook, stirring until thickened.
Add sugar to taste.
Cool. Discard cinnamon then puree in electric blender.
Chill until ready to serve.
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. (frozen yogurt is not included in the nutritional analysis).
Nutritional Analysis: Calories 143, Carbohydrates 23g, Fat 2g, Calories from Fat 13%,
Cholesterol 4mg, Fiber 3g, Sodium 10mg.
Source: Northwest Cherry Growers
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