Mulled Spiced Fruit Soup

  • Yield: 6 servings


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


Nutritional Info *per serving

  • Calories 105
  • Fat 2.5g
  • Cholesterol 9mg
  • Sodium 35mg