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)
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