Instructions: 1. Whisk together orange juice and buttermilk or yogurt. Add lemon or lime juice and optional sugar or honey (or not), to taste.

Cover and chill until serving time.

2. When youre ready to serve, place about 1/2 cup berries in each bowl. Ladle the soup on top. If desired, dust very lightly with cinnamon and/or nutmeg, and garnish with a few small sprigs of mint.

Now, my production notes. I made it for myself for a snack and used 1/2 cup of the OJ and 1/2 cup of nonfat yogurt. Used a touch of lime juice and then added some defrosted frozen raspberries. I found that the raspberries had sugar in them, so I didnt need to add any extra sugar. Those proportions might be a bit much (this was a big bowl of stuff: next time Ill use 1/4 cup each of the yogurt and OJ if Im just making it for myself). With the nonfat yogurt, there was nothing that listed fat in the ingredients, so I think its pretty safe. Made a pretty color, too, with the light orange and the bright raspberry juice. :) The author recommends it as a summer beverage, a breakfast dish or a dessert.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.