---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Cool Late Summer Borscht
  Categories: Soups/stews, 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. Recipe
   from Sheila Lukins. Typed for you by Diane Newbury.
  
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