Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Yogurt | 170g plain Greek | 100 |
| Cherry | 1 cup (138g) | 87 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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
- 2 lb Fresh cherries;
- 1 Water
- 1 Lemon slice; seeded
- 2 ts Cornstarch
- 2 tb Sugar
- 3 tb Sour cream
Directions
Fresh cherries: Place them in a saucepan and add approx. 1 1/2 c. cold water or enough to cover cherries. Add sugar and lemon.
Canned Cherries: Put cherries with liquid from can into the saucepan.
Simmer canned cherries for 5 minutes or until hot.
Simmer fresh cherries for 10 minutes or until they have softened; simmer either with sugar and lemon. Remove from the heat.
Stir together the cornstarch and sour cream; pour the mixture into the hot cherries.
Return saucepan to the heat and stir until the sour cream is well combined and the liquid has thickened.
Do not let the soup boil after the sour cream has been added. Cool and chill the soup.
Add additional sugar and lemon juice if desired. Serve chilled.