Recipe - Easy Cherry Fruit Soup

21 ounce Cherry pie filling
8 ounce Unsweetened pineapple
chunks; undrained
2 cup Water
1 cup Prunes; pitted
2/3 cup Dried apricots; chopped
1 tablespoon Margarine
2 Lemon slices
1 teaspoon Quickcooking tapioca

Seeing I haven't posted in quite a while, I thought that I would post
lowfat from the Taste of Home Lowfat Country Cooking. Out of 455 recipes I
only have 44 formatted. Plan on formatting the rest this week. Hope you all
enjoy these.

In a 3quart casserole, combine all ingredients. Cover and bake at 325 F
for 1 hour. Serve Warm.

Serving Size: 1/8 recipe

NOTES : My husband's family is from Scandinavia, where fruit soups are
common.
Recipe by: Virginia Shellum, Nicollet, Minnesota

Posted to recipeludigest Volume 01 Number 419 by "Dorothy Tapping"
unicorn4@usit.net on Dec 30, 1997