Viola Moffat won $5 on May 21, 1948 for this recipe, a light, low-calorie dessert soup that’s perfect after a heavy meal. If you would like a creamier soup, stir in a dollop of plain or vanilla yogurt.
ORANGE SOUP
Preparation time: 10 minutes
Cooking time: 15 minutes
Yield: 6 servings
1 cup water
1/2 cup sugar
1/8 teaspoon salt
2 tablespoons quick-cooking tapioca
2 1/2 cups orange juice
1 teaspoon fresh lemon juice
1. Heat water to a boil in medium saucepan over high heat. Reduce heat to medium; stir in sugar and salt. Cook until sugar dissolves.
2. Add tapioca. Cook, stirring occasionally, until tapioca is clear, about 15 minutes. Stir in both juices; heat through. Serve warm.
Nutrition information per serving:
Calories …… 125 Fat …………. 0 g Cholesterol .. 0 mg
Sodium …… 50 mg Carbohydrates .. 30 g Protein ……. 1 g
