Summer Fruit Soup

• 3 cups nonfat vanilla yogurt
• 1 small ripe cantaloupe, cubed and chilled (about 3 cups
• 3 apricots, pitted, chopped and chilled
• 1 Tbs. honey or maple syrup
• 1 tsp. vanilla extract
• 2 cups cubed watermelon, chilled
• 2 peaches or nectarines, pitted, sliced and chilled
• 1/2 pint blueberries, chilled
• 1/2 pint blackberries or raspberries, chilled
• grated nutmeg, for garnish

Place yogurt, cantaloupe, apricots, honey and vanilla in blender, and purée until smooth. Pour into individual soup bowls. Top with remaining fruit and nutmeg. Serve immediately.