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Danish Fruit Soup

I've been making this colorful dessert since 1961, and my whole family just loves it. It's a great way to enjoy fruit in winter.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4-6 servings


  • 1 package (3 ounces) raspberry gelatin
  • 1/8 teaspoon salt
  • 1 cup boiling water
  • 1 package (12 ounces) frozen unsweetened raspberries
  • 1-1/2 cups cold water
  • 2 tablespoons lemon juice
  • Sour cream and ground nutmeg, optional


  • In a large bowl, combine gelatin and salt. Gradually stir in boiling water until gelatin is dissolved. Stir in the raspberries, cold water and lemon juice. Refrigerate for 15-20 minutes.
  • Just before serving, stir soup. Garnish with sour cream and nutmeg if desired.
Nutrition Facts
1 cup: 78 calories, 0 fat (0 saturated fat), 0 cholesterol, 82mg sodium, 18g carbohydrate (15g sugars, 1g fiber), 2g protein.

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