Winter Plum Soup

Photo: Oxmoor House

This rosy puree of canned plums, wine, and Cointreau is equally good served warm, at room temperature, or chilled. It makes a wonderful first course or a refreshingly light dessert. Prepare up to one day ahead, and chill in the refrigerator, allowing the flavors to meld before serving.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 133
  • Calories from fat: 3%
  • Fat: 0.4g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.5g
  • Carbohydrate: 32g
  • Fiber: 1.5g
  • Cholesterol: 1mg
  • Iron: 1.7mg
  • Sodium: 47mg
  • Calcium: 49mg

Ingredients

  • 2 (16-ounce) cans plums in light syrup, undrained
  • 2 cups dry red wine
  • 1 tablespoon honey
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 cup Cointreau or other orange-flavored liqueur
  • 1/2 teaspoon grated lemon rind
  • 6 tablespoons vanilla low-fat yogurt
  • 6 mint sprigs (optional)

Preparation

  1. Strain plums through a sieve over a bowl, reserving juice. Cut plums in half; discard pits. Combine plums, reserved juice, red wine, honey, cinnamon, and cloves in a medium saucepan. Bring to a boil. Cover; reduce heat, and simmer 15 minutes. Place half of soup in a blender; process until smooth. Pour into a bowl. Repeat procedure with other half of soup. Stir in liqueur and rind. Place 3/4 cup soup into each of 6 wine goblets. Top each serving with 1 tablespoon yogurt and 1 mint sprig, if desired.
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