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Cherry Orange Soup

4 c Fresh cherries
2 c Orange juice
1/4 c Honey
1/4 ts Ground cinnamon; =OR=- cardamom
2 tb Cornstarch
2 tb - water
Plain yogurt; =OR=- low-fat sour cream
Mint sprigs


Reserve 4 to 6 cherries for garnish. Pit remaining cherries and finely chop in food processor or blender. Heat cherries, orange juice, honey and cinnamon to a boil in saucepan. Dissolve cornstarch in water, gradually stir into cherry mixture and cook 1 minute. Refrigerate overnight. Spoon into bowls; garnish each with yogurt, a cherry and a mint leaf.


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