Title: Chilled Apricot-Pear Soup (Lacto)
Categories: Digest, Nov., Fatfree
Yield: 1 Servings

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 c Skim milk
2 tb Grand Marnier or other
Orange-flavored liqueur
1/2 ts Ground cinnamon
1/4 Ground nutmeg
1/8 ts Ground cloves
x Fresh apricot slices
(optional)
x 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.

From Cooking Light Cookbook 1994. 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).

Posted by Jean Reese to the Fatfree Dig.
Vol.12 Iss. 14 Nov. 15, 1994. FATFREE Recipe collections copyrighted by
Michelle Dick 1994. Used with permission. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip