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Easy Cherry Fruit Soup

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Breakfast Brunch


  • 21 oz Cherry pie filling
  • 8 oz Unsweetened pineapple chunks; undrained
  • 2 c Water
  • 1 c Prunes; pitted
  • 2/3 c Dried apricots; chopped
  • 1 tb Margarine
  • 2 Lemon slices
  • 1 ts Quick-cooking 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 3-quart 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 recipelu-digest Volume 01 Number 419 by "Dorothy Tapping" <> on Dec 30, 1997