Quick and Creamy Beet Soup

• 1 15 oz. can diced beets & juice
• 1 cup evaporated skim milk
• 2 Tbsp. apple juice concentrate
• 1 tsp. balsamic vinegar
• ½ tsp. dried dill weed

Place the diced beets and their liquid into a blender; add the remaining ingredients. Puree unitl completely smooth, about 1 minute. Transfer to a medium saucepan and heat gently until steamy.
Optional garnish: a dallop of nonfat sour cream.

Makes 4 servings. Serving size: ¾ cup 
 
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Nutritional analysis per serving: 

Calories 100
Calories from Fat 0
Saturated Fat 0g
Total Fat 0g
Cholesterol 0mg
Sodium  350mg
Total Carbohydrate 18g
Dietary Fiber 1g
Protein 6g
 
Exchanges: 1 milk, 1 vegetable
Source: Food for Health