Cranberry Soup (Fitness and Freebies)

1 lb. fresh cranberries (4 cups)
1 large cinnamon stick
½ cup sugar
2 cups evaporated skim milk
¼ cup plain low-fat yogurt .

Place cranberries and cinnamon stick in large saucepan. Add water to level about ½ inch above the berries. Heat to a boil at medium; reduce heat and simmer until cranberries are very tender. Remove cinnamon stick. Pour cranberry mixture in blender. Puree, slowly adding sugar. Strain. Place cranberry mixture and evaporated milk in saucepan; heat to just under a boil. Serve hot or cold. Serve with T. of yogurt and dash of nutmeg.

Serves 4.
Nutritional Info Per Serving:
Calories 230
Fat 1g
Carbohydrate 51g
Cholesterol 6mg
Sodium 182mg
Protein 11g
Fiber 6g
Dietary Exchanges: 1 ½ Starch; 2 Fruit.