4 kg small plums
1 cup white wine
Low fat yoghurt
3 cups low cal lemonade
1 teaspoon mace
1 cup white wine
Low fat yoghurt
3 cups low cal lemonade
1 teaspoon mace
Method: Stone plums and stew gently in large pan with lemonade and wine. When cooked add mace. Allow to cool, then puree. Add more lemonade if thinner consistency desired. Refrigerate. N.B. Leftover soup is delicious if set into firm jelly, chopped into pieces and served with vegetable salad.
Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.24.
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