Creamy Peach Soup Webb

4 medium peaches -- peeled

pitted and cut into chunks 1/2 cup dry white wine

1 cup low-fat buttermilk

OR plain yogurt 1/2 cup part-skim ricotta cheese

2 teaspoons orange liqueur

2 tablespoons honey

mint leaves

1. Puree the peaches and wine in a blender and pour into a chilled bowl. Add the remaining ingredients and mix well. Refrigerate for 1 hour.

2. Divide among six chilled soup bowls. Garnish each bowl with a mint leaf and serve.

Nutritional information: Calories: 109. Calories from fat: 10. Total fat: 1g. Saturated fat: 1g. Cholesterol: 10 mg. Sodium: 77mg. Carbohydrate: 20g. Dietary fiber: 2g. Sugars: 17g. Protein: 5g.

*Recipe from Memorable Menus Made Easy by Robyn Webb (American Diabetes Association). Reviewed by Chicago Suntimes

Notes: Hot summer days call for light, refreshing meals. Fruit soups provide a nice way to cool off and only take about 10 minutes to prepare. If peaches aren't in season, try honeydew, plums, nectarines or berries. The wine and orange liqueur add zip to the creamy base, but you could easily substitute vanilla or almond extract if you're serving it to a teetotaling crowd. Fruit soups can play the role of appetizer or dessert. If you omit the alcohol, you could also add a little more yogurt and ricotta, put it in a glass with a straw and let the kids think this healthy treat is really a milkshake.

8/30/98 kitpath@earthlink.net