Fragrant Fruit Soup

The cold weather prompted me to try a hot dessert for my family, and then Chavi switched it into something freeeezing — yet equally delicious! The flavor combo is amazing, and the color is gorgeous. I can’t decide which way I like it better!

YIELDS 10–12 PORTIONS SOUP + 10 SERVINGS PIE

• 1 15-oz (425-g) can sweet pitted cherries
• 1 15-oz (425-g) can lite fruit cocktail
• 1 cup pineapple tidbits, in juice
• 1½ cups orange-passion-raspberry juice
• generous dash cinnamon
• ½ (3-oz/85-g) pkg raspberry jello

Place all ingredients into a heavy-bottomed saucepan and cook until beginning to boil. Lower heat and simmer for 5–10 minutes, stirring occasionally. Remove from heat and serve warm.

Purple Passion Smoothie Pie

Blend 1 cup of fruit soup and chill. Semi-defrost 3 cups of dairy vanilla ice cream (though pareve can work just as well) and swirl in the blended fruit soup. Carefully pour the mixture into a graham cracker pie crust, taking care to keep the marbleized look.

(Originally featured in FamilyTable, Issue 668)