Ingredients: 4 medium peaches, peeled, pitted and cut into chunks 1/2 cup dry white wine 1 cup low-fat buttermilk, plain yogurt, or soy yogurt 1/2 cup part-skim ricotta cheese or mashed tofu 2 teaspoons orange liqueur 2 tablespoons honey or maple syrup mint leaves
Directions: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. |