Fruit Soup
Author: "The Utah Jazz Cookbook"/Ann Johnson
Ingredients
3 tablespoons tapioca
2 1/4 cups orange juice
1 can (6 oz.) frozen juice, any flavor (cranberry, raspberry, grape or orange)
3 1/2 cups fresh fruit (oranges, bananas, pineapple, apples, grapes, etc.)
Directions
Cook tapioca in orange juice. Bring to a boil and stir constantly. Cool by adding frozen juice concentrate. Let sit for 15 minutes; stir again. Cool completely, at least an hour or overnight. Add fresh fruit to mixture and serve. Makes 8-10 servings.
Each serving contains 133 calories; 0 gm fat; 5 mg sodium; 0 mg cholesterol.
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