Mulled Spiced Fruit Soup

  • Yield 6 servings

This fruit soup is great for a summer brunch served in small pretty cups.


1 -- (10-ounce) package of any frozen unsweetened fruit, thawed
1 cup water
1/4 cup sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1 tablespoon water
1 tablespoon cornstarch
2 tablespoons lemon juice
1/2 cup light sour cream
1/2 cup nonfat plain yogurt
1/2 cup skim milk or half-and-half
1/4 cup white wine


  1. Drain and chop fruit.  In 1 1/2 quart saucepan combine reserved juice, 1 cup water, sugar and seasonings.  Bring to a boil; reduce heat and simmer for 5 minutes uncovered.  Blend the 1 tablespoon water and cornstarch; stir into mixture.  Cook and stir constantly until thickened and bubbly.  Remove from heat.  Add lemon juice.  Cool to room temperature.  Blend in sour cream, yogurt, fruit, milk and wine.  Cover and chill. 

Recipe reprinted with permission from The Junior League of Baton Rouge’s River Road Recipes III (Baton Rouge, Louisiana, 1994).




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