Instructions: * Note: Fromage blanc is a fermented milk product, somewhat like a cross between cottage cheese and yogurt. It comes in very lowfat versions and is creamier and less acidic than yogurt. You can find fromage blanc in some gourmet stores.

You can make something that resembles fromage blanc by blending about 1 1/8 cups sieved lowfat cottage cheese and about 3/8 cup plain lowfat yogurt together in a food processor until completely smooth. Transfer to a covered container and refrigerate. This yields 1 1/2 cups.

Combine the beets, water, and a pinch of salt in a soup pot and bring to a simmer. Cover and simmer 30 minutes.

Add the lemon juice and simmer, uncovered, for 10 minutes.

Add the remaining salt and sugar or honey and simmer for another 15 minutes. Remove from the heat and add the garlic. Allow to cool, then cover, and chill. Remove the garlic cloves before serving.

Ladle the soup into chilled soup bowls. Place about 1/4 cup of fromage blanc or yogurt in the center of each bowl and top with chopped cucumber and parsley or dill. Serve with black bread or punpernickel.

This recipe serves 6.

Comments: You dont have to be a beet enthusiast to love this exciting, burgundy-hued soup. Infused with garlic, enriched with fromage blanc or yogurt, its sweet and thirst-quenching.

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