Peach Soup

Makes 4 servings

• 3 cups peaches, peeled and chopped
• 1 cup nonfat plain Greek yogurt
• 2 tablespoons orange juice
• 1/4 teaspoon vanilla extract
• 1/4 cup sliced almonds, toasted
• Fresh mint or cinnamon

In food processor, combine peaches, yogurt, orange juice (note: adjust amount of orange juice for consistency), and extract. Chill for several hours in refrigerator. Serve topped with toasted almonds and garnish.

Cherry Almond Scones

(Makes 8 servings)

• 2 cups flour
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/3 cup chilled butter
• 2/3 cup whipping cream
• 1 egg, lightly beaten
• 1 teaspoon almond extract
• 1 teaspoon vanilla
• 1 cup dried cherries, cut into pieces
• Sliced almonds

Preheat oven to 325 F. Combine first 4 ingredients. Cut in butter with pastry blender. Combine wet ingredients with dry ingredients just until moistened. Add cherries. Mixture will be very sticky. Turn onto floured surface and knead 4 to 5 times with floured hands. Pat out to 1 inch thick and cut circles. Place on ungreased baking sheet. Brush tops with whipping cream and sprinkle with sliced almonds and sugar. Bake for 18-22 minutes.