Recipe - Strawberry Fruit Soup

1 pack (10 oz) frozen strawberries;
thawed
1 pack (6 oz) frozen peaches;
thawed
2 cup Water
2 One half tablespoon Tapioca
One fourth cup Sugar
1 ds Salt
1 tablespoon Lemon juice
One half cup Orange sections
Sour Cream; (Optional)

/flushright/xrichxrichflushrightcenterThis recipe was in the
May 6, 1998 food section, Culinary SOS column, written by Rose Dosti, Los
Angeles Times. It looks like a great hot weather recipe..

/center* Puree strawberries and peaches in blender.

* Pour into saucepan and add water, tapioca, sugar and salt. Let stand 5
minutes. Bring to boil over medium heat, stirring constantly. Remove from
heat and add lemon juice.

* Cool, stirring once after 20 minutes. Chill. Add orange sections just
before serving. Serve with dollop of sour cream if desired.

Each serving without sour cream: 146 calories; 63 mg sodium; 0 cholesterol;
0 fat; 38 grams carbohydrates; 1 gram protein; 0.83 gram fiber Date: Tue,
19 May 1998 12:30:11 +0000
Posted to JEWISHFOOD digest by Harriet Neal queenbe@earthlink.net on
May 19, 1998