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Creamy Cappuccino Frozen Dessert
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Chilled Cherry Soup
Yield: Makes 4 servings
Ingredients:
1
1-pound bag frozen, pitted cherries
2
cups pinot noir
1
teaspoon lemon zest, chopped
1/4
cup sugar
1/4
cup honey
Cinnamon stick
1/2
cup water
Dash salt and black pepper
2
tablespoons cornstarch
1/4
cup water
Lemon or cherry sorbet (optional)
Preparation:
1.
In a large saucepan over medium heat, combine cherries, wine, zest, sugar, honey, cinnamon stick, 1/2 cup water, salt and pepper. Stir to dissolve sugar and honey. Bring to a boil, reduce heat to simmer and reduce the liquid slightly, about 15 minutes.
2.
In a small bowl, combine the cornstarch and 1/4 cup water. Whisk cornstarch mixture into cherry mixture and return to a boil. Reduce heat and simmer uncovered 10 minutes or until slightly thickened.
3.
Remove soup from heat. Remove cinnamon stick from soup and place in bowl. Place fine-meshed strainer over bowl.
4.
Puree soup in a blender, one cup at a time until smooth. Using a rubber spatula or back of a spoon to press out liquid, strain through fine-meshed strainer. Chill completely. Remove and discard the cinnamon stick. Serve soup with a scoop of lemon or cherry sorbet, if desired.
Nutritional Information:
| Serving Size: | |
| Sodium | 8 mg |
| Protein | 1 g |
| Fiber | 2 g |
| Carbohydrate | 47 g |
| Saturated Fat | trace g |
| Total Fat | <1 g |
| Calories from Fat | 2 % |
| Calories | 258 |
Dietary Exchange:
| Fat | 1 |
| Fruit | 3 |
This recipe appears in:
Fruit Desserts
