Cherry Cranberry Soup

November 06, 2013

A refreshing and unique creation that can be made with either fresh or canned fruit.

12 ounces fresh or canned cherries pitted
12 ounces cranberries
1 ounce rum or brandy
1/2 teaspoon brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon fresh lemon juice
8 ounces plain flavored yogurt

In a blender or food processor place all of the ingredients and blend until the soup has a relatively smooth consistency. Remove the soup from the processor and let stand covered in a large bowl for at least 2 to 3 hours to allow the flavors to combine. Before serving, stir the refrigerated soup with a large spoon.

Nutritions

Calories
135

Sodium
84mg
3% DV

Fat
7g
11% DV

Protein
4g
8% DV

Carbs
9g
3% DV

Fiber
2g
10% DV