Fresh Cherry-Orange Soup

3 cups sweet cherries, pitted
1/2 cup bottled cherry juice (such as Juicy Juice)
1 teaspoon grated orange rind
1/2 cup fresh orange juice (about 1 orange)
1/3 cup low-fat sour cream
1/3 cup plain fat-free yogurt
1/4 cup sugar
3 sweet cherries (optional)

1. Place first 7 ingredients in a blender; process until smooth. Cover and chill.

2. Ladle the soup into individual shallow bowls, and garnish each serving with a cherry, if desired. Yield: 3 servings (serving size: 1 cup).

Calories: 260 (16% from fat); Fat 4.6g (sat 2.4g, mono 1.4g, poly 0.6g); Protein 4.2g; Carb 53.8g; Fiber 3.4g; Chol 10mg; Iron 0.6mg; Sodium 32mg; Calc 104mg.

Recipe by Jean Patterson and Danae Campbell

"Fruit in Your Soup"
Copyright 2000 by Jean Patterson and Danae Campbell.
Originally published in Cooking Light, August 2000.
All rights reserved. For reprint information, contact Jean Patterson.