Raspberry-Cranberry Soup for Two Recipe - PCOS-Friendly Recipe
Nutrition per Serving
Ingredients
- 1 cup fresh or frozen cranberries
- 1 cup unsweetened apple juice
- 1/2 cup fresh or frozen raspberries, thawed
- 1/4 to 1/2 cup sugar
- 1-1/2 teaspoons lemon juice
- 1/8 teaspoon ground cinnamon
- 1 cup half-and-half cream, divided
- 1-1/2 teaspoons cornstarch
- Whipped cream and additional raspberries, optional
Instructions
- In a large saucepan, bring cranberries and apple juice to a boil. Reduce heat and simmer, uncovered, for 10 minutes. Press through a sieve; return to the pan. Press the raspberries through the sieve; discard skins and seeds. Add to cranberry mixture; bring to a boil. Stir in the sugar, lemon juice and cinnamon; remove from the heat.
- Cool for 4 minutes. Stir 1/2 cup soup into 3/4 cup cream. Return all to pan; bring to a gentle boil. Mix cornstarch with remaining cream until smooth; gradually stir into soup. Cook and stir for 2 minutes or until thickened. Serve hot or chilled. Serve with whipped cream and additional raspberries if desired.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Cinnamon, Lemon, Cranberries.
Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Lemons ca...
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