* Crossposted from: [MME] Gourmet
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cool Late Summer Borscht
 Categories: Soups, Vegetables, Low cal
      Yield: 8 Servings
 
      3 lb Beets (about 12 medium)
      4 c  Apple juice
      4 c  Water
      6 tb Lemon juice
      1 ea Pinch of salt
      2 c  Nonfat plain yogurt
    1/2 c  Nonfat plain yogurt, garnish
      6 lg Red radishes, diced, garnish
    1/2 c  Seedless cucumber,diced,garn
 
  Preheat oven to 350 degrees F. Wash beets well; trim stems and roots,
  leaving one inch of each. Wrap beets individually in aluminum foil and
  place on baking sheet. Bake for 1 1/2 hours or until tender. Remove
  from oven and allow to cool slightly. Remove skins. Coarsely grate
  the beets. Place beets in a heavy pot. Add the apple juice, water,
  lemon juice and salt. Bring to a boil, reduce heat to a simmer and
  cook soup for 15 minutes, partially covered, skimming foam that rises
  to top. Remove from heat and cool to room temp. Place 2 cups yogurt
  in a bowl and whisk in about 3 cups of the soup. Gradually whisk this
  mixture back into the soup pot until thoroughly combined. Chill
  completely in the refrigerator. Serve the borscht in bowls garnished
  with a dollop of yogurt, then sprinkle with the diced radishes and
  cucumbers. Per serving: 147 calories, .3g fat, and 1 mg cholesterol.
 
MMMMM
 
... Sincerely yours Gigi
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