Roasted Fruit Soup
Low Calorie Recipe
Using a high oven temperature concentrates the mulled-fruit flavor of the pear, plums, cranberries, and apple in this gently spiced dessert.
1 cup cranberries
1/2 cup packed brown sugar
1 pear, cored and cut into thin wedges
1 cooking apple (such as Rome, Jonathan, or Fuji), cored and cut into wedges
3 plums, halved and pitted
3 cups cranberry-apple juice
1 tablespoon lemon juice
2 sticks cinnamon (3-inch pieces)
Preheat oven to 450 degrees degrees.
Stir together cranberries and brown sugar in a 3-quart rectangular baking dish. Add pear and apple wedges. Roast, uncovered, about 20 minutes or just until fruit is tender. Add plum halves. Roast, uncovered, 15 minutes more or until fruit is tender and edges of fruit begin to brown or curl. Stir gently to combine.
Meanwhile, combine cranberry-apple juice, lemon juice, and cinnamon sticks in a large saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove the cinnamon sticks; discard. Gently stir roasted fruits and their juices into mixture in saucepan. Spoon roasted fruit soup into serving bowls.
Yield: 6 servings
Serving size: 1/2 cup
185 calories; 0 total fat; 0.05 grams saturated fat; 0 mg cholesterol; 47g carbohydrates; 7mg sodium; 1g protein; 3g fiber