Creamy Fruit Soup - cooking recipe

Ingredients

1 (10 oz.) pkg. frozen raspberries, blueberries, strawberries, peaches or mixed fruit, thawed
1 c. water
1/4 c. sugar
2-inches stick cinnamon
dash of ground nutmeg
dash of ground cloves
1 Tbsp. water
1 Tbsp. cornstarch
2 Tbsp. lemon juice
1 c. dairy sour cream
1/2 c. milk

Preparation

Drain fruit, reserving syrup (cut up large pieces of fruit). In 1 1/2-quart saucepan, combine reserved syrup, the 1 cup water, sugar, cinnamon, nutmeg and cloves.
Bring to boiling; reduce heat and simmer, uncovered, for 5 minutes.
Remove stick cinnamon. Blend the 1 tablespoon water and cornstarch; stir into saucepan. Cook and stir until thickened and bubbly.
Remove from heat.
Add lemon juice.
Cool to room temperature.
Blend in the sour cream and fruit.
Stir in milk.
Cover and chill.
Garnish with strips of lemon peel, if desired.
Makes 4 to 6 servings.