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
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.