Date: Mon, 14 Nov 94 10:20:53 EST
From: Jean Reese (firstname.lastname@example.org)
CHILLED APRICOT-PEAR SOUP
From Cooking Light Cookbook 1994.
1 (16 ounce) can apricot halves in juice
1 (16 ounce) can pear halves in juice
1 (8 ounce) carton vanilla fatfree yogurt
1/2 cup skim milk
2 tbsp. Grand Marnier or other orange-flavored liqueur
1/2 tsp. ground cinnamon
1/4 ground nutmeg
1/8 tsp. ground cloves
fresh apricot slices (optional)
fresh mint sprigs (optional)
Drain the canned fruit, reserving one cup of the juice. Combine
the canned fruit, reserved one cup juice, and next six ingredients
in the container of an electric blender; cover and process for one
minute or until smooth, stopping once to scrape down the sides.
Cover and chill for two hours.
To serve, ladle soup into individual bowls. If desired, garnish
with fresh apricot slices and mint sprigs. Serves 6.
The following information is based on the original recipe, which
had lowfat (not fatfree) yogurt. Per serving: Calories, 124; Protein,
4 grams; Carbs., 22 grams; Sodium, 44 mg.; Fat, 1 gram (7% of calories).