Easy cherry fruit soup

8 Servings

Ingredients

Quantity Ingredient
21 ounces Cherry pie filling
8 ounces Unsweetened pineapple chunks; undrained
2 cups Water
1 cup Prunes; pitted
⅔ cup Dried apricots; chopped
1 tablespoon Margarine
2 Lemon slices
1 teaspoon Quick-cooking tapioca

Directions

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: ⅛ 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" <unicorn4@...> on Dec 30, 1997

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