Easy Cherry Fruit Soup

Easy Cherry Fruit Soup

"My husband's family is from Scandinavia, where fruit soups are common," say recipe creator Virginia Shellum, of Nicollet, MN. Recipe from Taste of Home's Low-Fat Country Cooking, ©1997 by Reiman Publications, L.C.

• 1 can (21-ounces) cherry pie filling
• 1 can (8-ounces) unsweetened pineapple chunks, undrained
• 2 cups water
• 1 cup pitted prunes
• 2/3 cup chopped dried apricots
• 1 Tbsp margarine
• 2 lemon slices
• 1 tsp quick-cooking tapioca

In a 3-quart casserole, combine all ingredients. Cover and bake at 325°F for one hour. Serve warm. Yield: 8 Servings.

Per Serving: 175 Cal; 1 g Total Fat; 42 g Carb; 00 mg Cholesterol; 42 mg Sodium; 1 g Protein. Exchanges: 3 Fruit.

Easy Cherry Fruit Soup