Three Fruit Soup

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"Raspberries, cherries and raisins are cooked with barley in this great make-ahead breakfast."
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10 h servings 163 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 163 kcal
  • 8%
  • Fat:
  • 0.7 g
  • 1%
  • Carbs:
  • 39g
  • 13%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 11 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Ready In

  1. In a large bowl, soak the barley in the water overnight; do not drain.
  2. In a large saucepan over low heat, simmer the barley for one hour. Then add SPLENDA(R) Granulated Sweetener, raspberries and raisins and simmer for another 30 minutes. Add cherries and simmer for another 15 minutes, or until the soup becomes relatively thick. Allow to chill in the refrigerator and serve cold.


  • Note
  • This is a reduced sugar version of a recipe originally submitted by an Allrecipes home cook.
  • Serving Size: 1 cup soup



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