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1
1
⁄2
cups peeled, and
cubed beets
1medium potato,
peeled and cubed
1 small onion,
quartered
2
1
⁄2 cups reduced-sodium
chicken broth
1
⁄4 cup lemon juice
4 teaspoons sugar
1
⁄4 teaspoon salt
1
⁄4 teaspoon pepper
1
⁄4 cup nonfat sour
cream
Place beets, potato, onion, and 1
1
⁄4 cups broth in
blender jar. Cover and blend at MIX until finely
chopped, about 35 to 45 seconds. Pour into
saucepan.
Add remaining broth, lemon juice, sugar, salt, and
pepper. Bring to a boil; reduce heat to simmer and
cook about 10 minutes.
Refrigerate until well chilled, about 6 to 8 hours.
Top each serving with sour cream.
Yield: 5 (1 cup) servings.
Per serving: About 82 cal, 4 g pro, 17 g car,
0 g fat, 0 mg chol, 387 mg sod.
Borscht
2 cups water
1 cup pitted prunes
1 medium apple,
peeled, cored and
quartered
1
⁄2 cup dried apricots
1
⁄
3 cup sugar
1 cinnamon stick
2
1
⁄2 cups apple juice
Port wine, if desired
Combine water, prunes, apple, apricots, sugar, and
cinnamon stick in saucepan. Bring to a boil over
high heat; reduce heat to simmer and cook,
covered, until fruit is tender, about 30 to 40
minutes. Remove from heat; uncover and cool at
room temperature 10 minutes. Remove cinnamon
stick. Pour
1
⁄2 cup apple juice into blender jar. Add
fruit mixture. Blend at STIR 5 to 10 seconds to chop
fruit, then blend at PUREE until mixture is smooth,
about 15 to 20 seconds.
Pour into bowl and stir in remaining apple juice.
Refrigerate until well chilled, about 5 to 6 hours.
Top each serving with about a teaspoon of port
wine, if desired.
Yield: 6 (1 cup) servings.
Per serving: About 192 cal, 1 g pro, 49 g car,
0 g fat, 0 mg chol, 12 mg sod.
Scandinavian Fruit Soup