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. Recipe

from Sheila Lukins. Typed for you by Diane Newbury. -----