Yogurt Fruit Soup - cooking recipe

Ingredients

2 c. plain low-fat yogurt
2 c. peaches, chunks
1 c. strawberries, hulled
1/2 c. orange juice
1/2 c. water
1 Tbsp. honey
mint leaves (to garnish)

Preparation

Puree all ingredients (except mint leaves) in food processor or blender.
Chill thoroughly for at least 3 hours.
Garnish with mint leaves prior to serving.
Note: May use frozen (no sugar) peaches, blueberries or frozen mixed fruit.
Thaw fruit before using.
One or two bananas may be substituted for 1 cup of fruit. Yield:
4 servings.
Approximate calories/serving:
190.