Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings and Times
Cups of Fruits and Vegetables Per Person: 2.0
Ingredients and Preparation
Fresh or frozen raspberries
3 (3 inch)
Red dinner wine
Combine plums, berries, cinnamon, and red wine in saucepan.
Bring to a boil, then reduce heat and simmer for 15 minutes.
Whisk cornstarch with ½ 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. (Note: Frozen yogurt is not included in the Nutritional analysis per serving.)
Diabetic Exchange Fruit: 1; Vegetables: 0; Meat: 0; Milk: 0; Fat: 1; Carbs: 0; Other: 0 Diabetic exchanges are calculated based on the American Diabetes Association
Exchange System. Exchanges are rounded up or down to equal whole numbers.
Therefore, partial exchanges are not included.
Source Plum-Raspberry Dessert Soup
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