Ingredients:
46 oz. can pineapple juice
1/2 c. tapioca
16 oz. can peaches (diced), drained
15 oz. can pears (diced, drained)
21 oz. can blueberry pie filling
1 c. blueberries (frozen)
15-1/4 oz. can pineapple (crushed)
6 oz. can grape juice (frozen)
Directions:
Bring 1/2 of juice to a boil; stir in tapioca and boil 4 minutes. Turn off heat and add rest of juice. Mix well and add rest of ingredients. Put in refrigerator and chill well before serving. Serve soup with sliced bananas on top. Yields 24 1/2-cup servings.
Nutritional Information:
Calories: 94; fat: 0.1 grams; saturated fat: 02. grams; sodium: 3.86 milligrams; carbohydrates: 24.2 grams; dietary fiber: 0.8 grams; protein: 0.4 grams.
The Micheff sisters-Linda Johnson, Cinda Sanner, and Brenda Walsh-appear regularly on the Christian television network 3ABN. Their latest cookbook, Cooking with the Micheff Sisters (Pacific Press) is a bestseller among health-conscious cooks worldwide.
