Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Apple | 1 medium (182g) | 95 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Prune | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3/4 c dried apricots
- 3/4 c dried prunes
- 6 c cold water
- 1 cinnamon stick
- 2 sl lemon; 1/4" thick
- 3 tb quick-cooking tapioca
- 1 c sugar
- 2 tb raisins
- 1 tb dried currnats
- 1 tart cooking apple; peeled
- =
Directions
Since the dried fruit expands .
Add the cinammon stick lemon slices tapioca and sugar and bring to a boil.
Reduce the heat cover and simmer for 10 minutes stirring occasionally .
Stir in the raisins currants and apples slices and simmer an additional 5 minutes .
Pour the contents of the saucepan into a serving bowl and let cool to room temperature.
Remove the cinammon stick cover with plastic wrap and refrigerate to chill.
Serve the fruit soup in compote dishes or soup bowls.