• 5 ripe apricots
  • 2 cups plain, lowfat yogurt
  • 1 cup lowfat milk
  • 1/2 cup fresh orange juice
  • 8 thin slices orange (for garnish)


  1. Combine the apricots, yogurt, milk and orange juice in blender and blend at medium speed 1 minute. Refrigerate until well chilled. When ready to serve, float orange slices and mint sprigs in the soup.

Recipe Yield: Prep Time: 15 Minutes - Cost: $``Servings: 8 - Difficulty Level: 2

Nutritional Information Per Serving:

Calories: 69
Fat: 2 grams
Sodium: 55 milligrams
Cholesterol: 6 milligrams
Protein: 4 grams
Carbohydrates: 10 grams

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Diabetic Exchanges

1/2 protein, 1/4 fruit, 1/4 fat

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