Creamy California Apricot Fruit Soup

1 can (15 1/4 oz.) California apricot halves, drained with
juices or syrup reserved
1 cup plain low-fat yogurt
mint sprigs (optional)
1/4 teaspoon ground ginger *
2 tablespoon orange liqueur *


Serves:  3

Thinly slice 1 apricot half. Reserve to use as garnish.

In food processor, puree remaining apricots with yogurt.

Add enough reserved juice or syrup to make a thick soup,
up to about 1/2 cup.

Add spice and/or liqueur, and process just to blend.

Pour into bowl, and place in freezer for 20 minutes, or refrigerate about 1 hour until chilled.  Ladle into shallow soup bowls, and garnish with reserved sliced apricot
and mint, if desired.

*Note: Ground spices, such as nutmeg, mace or cinnamon may be substituted for ginger. Liqueur is optional, but rum, kirsch or brandy may be substituted.