This is a rich soup that would be great served in a cup at a luncheon.

Mix together the cornstarch and water, and stir into fruit mixture. Boil over low heat, stirring constantly, until fruit soften and soup is clear and thickened. Remove from heat and stir in lemon juice. Chill.

Before serving add 2/3 C apple juice to make soup consistency - add more juice if needed. In a small bowl combine yogurt, powdered sugar, and vanilla. Serve soup in small bowls and top with a tablespoon of the yogurt mixture.

Per Serving:
243 Calories; 77 mg cholesterol; 10 g fat; 37.3 % calories from fat.