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WW Recipe of the Day: Orange Fruit Soup
(137 calories | 4 4 4 myWW *SmartPoints value per serving)
Gael Greene’s Morning After Orange fruit soup is an interesting combination of frozen orange juice concentrate, quick cooking tapioca, and sugar, combined with fresh fruit—making for a refreshing and delicious way to begin the day.
We enjoyed this orange fruit soup for breakfast this morning and look forward to having it again.
It’s a perfect light and healthy breakfast option here in Phoenix, where the temperatures are sky high a good part of the year.
I have #46 on Gourmet’s List of 50 Women Game Changers in Food, American restaurant critic, author and novelist, Gael Greene to thank for this unusual orange fruit soup recipe.
I’m quite sure I never would have discovered it, if it weren’t for my participation with a group of food bloggers, led by Mary from One Perfect Bite, who have been cooking their way through the Gourmet list since last spring.
Who is Gael Greene you ask? (I had no idea and had to look her up. Do you ever wonder how you survived before Google and Wikipedia? I do.)
It turns out that Gael Greene was the Insatiable Critic for New York magazine for 40 years, where she helped change the way New Yorkers think about food.
She became the magazine’s restaurant critic in the fall of 1968, when most New Yorkers were unsophisticated about food and celebrity chefs were virtually nonexistent. According to Wikipedia, “She was a passionate early ‘foodie’ before that word was used. Indeed, the American edition of The Foodie Handbook credited her with first using the word.”
You can read some of her fun reviews here on her blog: Insatiable-Critic.
Greene is also the author of two best selling novels and a memoir: Insatiable: Tales from a Life of Delicious Excess (affiliate link).
In 1981 she co-founded Citymeals-on-Wheels, along with teacher and food writer James Beard, to help fund weekend and holiday meals for homebound elderly people in New York City. She remains an active chair of the company’s board, hosting an annual Power Lunch for Women.
Gael explains in the headnote for this recipe on her website, “I don’t remember where I got the recipe for this refreshing and delicious orange fruit soup — always a waker-upper at my brunches for friends. If I stole it from you, please forgive me.”
Recipe Notes
I made the orange juice and tapioca mixture before bed last night and then popped it into the fridge. This morning, when I went to stir in the fruit, I thought it seemed a little too gelatinous and stirred in about 1/2 cup orange juice to loosen it up.
How Many Calories and WW Points in this Orange Fruit Soup?
According to my calculations, each serving of this fruit soup has about 137 calories.
To see the WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
4 SmartPoints (Green plan)
4 SmartPoints (Blue plan)
4 SmartPoints (Purple plan)
4 PointsPlus (Old plan)
Cook’s Notes
In winter, you can use orange sections with the membrane cut away, sliced bananas, half grapes (seeded), frozen and thawed peach slices, and the best berries you can find.
In summer, you can choose a mix of sweet and tart summer fruit–plums, peaches, nectarines, and, most especially, berries.
Don’t forget the banana. When I made it the first time I used a combination of defrosted mixed frozen berries, strawberries and bananas.
If you’ve made this Low-Fat Orange Fruit Soup, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Gael Greene’s Morning After Orange Fruit Soup Recipe
Ingredients
- 1-1/2 cups water
- 2 tablespoons quick-cooking tapioca
- 1 tablespoon sugar
- Pinch of salt
- 1/2 cup frozen concentrated orange juice
- 2 cups fruit, chopped fruit of your choice**
Instructions
- In a small saucepan, mix together the instant tapioca and water. Cook over medium heat, stirring constantly, until it comes to a full boil.
- Remove pan from the heat and stir in the sugar, salt, and orange juice concentrate, until well blended.
- Let the mixture cool for 15 minutes, then stir it again. Cover and chill for at least 3 hours.
- Just before serving, fold in the fruit.
- Serve in chilled bowls or balloon goblets.
Notes
(Must be logged into WW on a smartphone or tablet.) 4 SmartPoints (Green plan) 4 SmartPoints (Blue plan) 4 SmartPoints (Purple plan) 4 PointsPlus (Old plan) **In winter, you can use orange sections with the membrane cut away, sliced bananas, half grapes (seeded), frozen and thawed peach slices, and the best berries you can find. In summer, you can choose a mix of sweet and tart summer fruit–plums, peaches, nectarines, and, most especially, berries. Don’t forget the banana. When I made it the first time I used a combination of defrosted mixed frozen berries, strawberries and bananas. I made the juice/tapioca mixture before bed and stirred in the fruit in the morning. I thought the mixture was a bit too gelatinous, so added about 1/2 cup more orange juice to loosen it up.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More About Gael Greene
- A 2008 NY Times article about Gael Greene just after she was dismissed from New York magazine
- New York magazine’s archive of articles by Gael Greene
- Gael’s blog, Insatiable Critic.com
- Gael Greene on Wikipedia
She stole this recipe from me….ha!!! Just kidding, but that remark seems so Gael, no?
I love this recipe, but I’m inclined to just substitute fresh orange juice for the water and concentrate and agave for the sugar. Since it’s not her recipe anyway, she shouldn’t take offense!
Fruit is my first meal of the day so this fits right up my alley. I came of age in NYC reading The Insatiable Critic. She al;ways was and still is – a hoot!
So glad you tried this recipe and loved it. I was going to make it, but decided on something else. Sounds nice and refreshing.
I saw that recipe and thought it sounded interesting, but I didn’t choose it because of the acidity from the O.J. But it looks so good! I’ll think I’ll play with the recipe .
It sounds so refreshing I can see why it would be a pick me up.