Soups & Stews : Fruit Last Updated: Aug 10th, 2009 - 11:31:43 Chilled Cherry Soup By Sandra Woodruff  Printer friendly page Yield: 7 servings 2 teaspoons cornstarch 3 cups water 6 cups frozen (thawed and undrained) dark sweet pitted cherries 1/2 tsp. cinnamon 1/8 tsp. cloves 1 cup orange or apple juice Sugar substitute equal to 1/4 cup plus 2 tablespoons sugar 2 tablespoons honey 3/4 cup plus 2 tablespoons light sour cream 1. Place the cornstarch and 1 tablespoon of the water in a small bowl and stir to dissolve the cornstarch. Set aside. 2. Place the remaining water, cherries, cinnamon, and cloves in a blender and blend until smooth. 3. Pour the cherry mixture into a 3-quart pot. Stir in the orange or apple juice, Splenda, and honey and bring to a boil. Reduce the heat to medium and cook uncovered, stirring frequently for 5 minutes. 4. Add the cornstarch mixture to the pot while stirring constantly. Cook for another minute, or until the soup thickens slightly. Transfer to a covered container and refrigerate for several hours or until well chilled.  Serve cold, topping each serving with 2 tablespoons of the sour cream. Nutritional Facts (per 1-cup serving) Calories: 159      Carbohydrates: 31 g      Fiber: 2.7 g Fat: 3 g      Sat. Fat: 2 g Cholesterol: 10 mg          Protein: 4 g      Sodium: 21 mg      Calcium: 61 mg Potassium: 401 mg   Diabetic exchanges: 2 fruit, 1/2 fat © Copyright 2005 by eatsmarttoday.com Top of Page