Cool Late Summer Borscht

---------- Recipe via Meal-Master (tm) v8.04

Title: Cool Late Summer Borscht
Categories: Soups/stews, Vegetables, Low cal
Yield: 8 Servings

3 lb Beets (about 12 medium)
4 c Apple juice
4 c Water
6 tb Lemon juice
1 ea Pinch of salt
2 c Nonfat plain yogurt
1/2 c Nonfat plain yogurt, garnish
6 lg Red radishes, diced, garnish
1/2 c Seedless cucumber,diced,garn

Preheat oven to 350 degrees F. Wash beets well; trim
stems and roots, leaving one inch of each. Wrap beets
individually in aluminum foil and place on baking
sheet. Bake for 1 1/2 hours or until tender. Remove
from oven and allow to cool slightly. Remove skins.
Coarsely grate the beets. Place beets in a heavy pot.
Add the apple juice, water, lemon juice and salt.
Bring to a boil, reduce heat to a simmer and cook soup
for 15 minutes, partially covered, skimming foam that
rises to top. Remove from heat and cool to room temp.
Place 2 cups yogurt in a bowl and whisk in about 3
cups of the soup. Gradually whisk this mixture back
into the soup pot until thoroughly combined. Chill
completely in the refrigerator. Serve the borscht in
bowls garnished with a dollop of yogurt, then sprinkle
with the diced radishes and cucumbers. Per serving:
147 calories, .3g fat, and 1 mg cholesterol. Recipe
from Sheila Lukins. Typed for you by Diane Newbury.

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