Recipe - Creamy Peach Soup

4 md Peaches; peeled and cut into
chunks
One half cup Dry white wine
1 cup Lowfat buttermilk; or plain
yogurt
One half cup Partskim ricotta cheese
2 teaspoon Orange liqueur
2 tablespoon Honey
Mint leaves

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.

Divide among 6 individual chilled serving bowls. Garnish each bowl with a
mint leaf and serve.

Exchanges: Carbohydrate Exchange 1&One half Calories 109 Calories from Fat
~ 10 Total Fat 1g Saturated Fat 1g Cholesterol 10mg Sodium
77mg Carbohydrate 20g Dietary Fiber 2g Sugars 17g Protein 5g

Recipe for Tuesday, 5/5/98

Notes: In honor of Mother's Day, this week we are featuring seven
delectable recipes from the cookbook Memorable Menus Made Easy, Robyn
Webb's newest culinary collection of elegant dishes that will make every
day a special occasion at home.

Make this Mother's Day memorable by preparing one or all seven of these
recipes for a truly extraordinary celebration. You can order a copy of this
and many other cookbooks from our online bookstore or call 1800ADAORDER
(18002326733).

Copyright © 1998 American Diabetes Association

MC formatted using MC Buster 2.0f & SNT on 5/6/98

Notes: 6 servings/Serving size: One half cup

Recipe by: http://www.diabetes.org/recipes

Posted to MCRecipe Digest by Barb at PK abprice@wf.net on May 5, 1998