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CRANBERRY SOUP
(Serves 8)

Whether you are staying home for the holidays or visiting others, ‘tis the season for this hearty and tasty dessert, a New England tradition.  Enjoy this one. 

1 pound fresh cranberries (about 4 cups)
1 large cinnamon stick
½ cup sugar or less, depending on tartness of cranberries
2 cups evaporated skim milk
½ cup plain lowfat yogurt
Nutmeg

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