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.
Recipe 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.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 ½ cup more orange juice to loosen it up.4*SmartPoints (Green plan)4*SmartPoints (Blue plan)4*SmartPoints (Purple plan)4*PointsPlus (Old plan)
Nutrition Facts
Gael Greene's Morning After Orange Fruit Soup Recipe
Amount Per Serving (1 /4th recipe)
Calories 137Calories from Fat 3
% Daily Value*
Fat 0.3g0%
Carbohydrates 33.5g11%
Fiber 2.5g10%
Protein 1.7g3%
* Percent Daily Values are based on a 2000 calorie diet.