Name: Chilled Apricot-Pear Soup (Lacto)
Ingredients: 1 (16 ounce) can apricot; Halves in juice; 1 (16 ounce) can pear halves; In juice; 1 (8 ounce) carton vanilla; Fatfree yogurt; 1/2 c Skim milk; 2 tb Grand Marnier or other; Orange-flavored liqueur; 1/2 ts Ground cinnamon; 1/4 Ground nutmeg; 1/8 ts Ground cloves; x Fresh apricot slices; (optional); x Fresh mint sprigs; (optional)

If you begin to slip on the side of a mountain of ice, the first slip may not hurt if you can stop and slide no further. But alas, you cannot so regulate sin! When your feet begin to slide, the rate of the descent increases, and the difficulty of arresting this motion is incessantly becoming greater. It is dangerous to backslide in any degree, for we know not to what it may lead. The Christian life is very much like climbing a hill of ice. You cannot slide up. You have to cut every step with an ice ax. Only with incessant labor in cutting and chipping can you make any progress. If you want to know how to backslide, leave off going forward. Cease going upward and you will go downward of necessity. You can never stand still.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Dairy	Indian	Digest, Nov., Fatfree	1	Servings

INGREDIENTS

1		(16 ounce) can apricot
		Halves in juice
1		(16 ounce) can pear halves
		In juice
1		(8 ounce) carton vanilla
		Fatfree yogurt
1/2	c	Skim milk
2	tb	Grand Marnier or other
		Orange-flavored liqueur
1/2	ts	Ground cinnamon
1/4		Ground nutmeg
1/8	ts	Ground cloves
	x	Fresh apricot slices
		(optional)
	x	Fresh mint sprigs
		(optional)

INSTRUCTIONS

Drain the canned fruit, reserving one cup of the juice.  Combine the canned
fruit, reserved one cup juice, and next six ingredients in the container of
an electric blender; cover and process for one minute or until smooth,
stopping once to scrape down the sides. Cover and chill for two hours.
To serve, ladle soup into individual bowls.  If desired, garnish with fresh
apricot slices and mint sprigs.  Serves 6.
From Cooking Light Cookbook 1994. The following information is based on the
original recipe, which had lowfat (not fatfree) yogurt. Per serving:
Calories, 124; Protein, 4 grams; Carbs., 22 grams; Sodium, 44 mg.; Fat, 1
gram (7% of calories).
Posted by Jean Reese <jereese@silver.ucs.indiana.edu> to the Fatfree Dig.
Vol.12 Iss. 14 Nov. 15, 1994. FATFREE Recipe collections copyrighted by
Michelle Dick 1994. Used with permission. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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