1 medium peach, peeled, pitted and quartered

1/2 c. fat free plain yogurt

1/4 c. pasteurized egg substitute

Sugar substitute to equal 2 tsp. sugar (or to taste)

1/4 tsp. ground cinnamon

1 medium peach, peeled, pitted and quartered

1/8 tsp. lemon extract

2 to 3 ice cubes

In blender, process all ingredients until smooth.  Serves 1.

1/4 tsp. olive oil

2 Tbsp. chopped onion

2 Tbsp. chopped celery

1/2 c. chopped canned tomatoes

1/2 c. canned beef broth

1/8 tsp. crushed dried basil

1/8 tsp. oregano leaves

1/2 bay leaf

Freshly ground pepper

2 tsp. chopped fresh basil or parsley to garnish

In small nonstick saucepot, heat olive oil.  Add chopped onion and celery; cook, stirring occasionally, for 5 minutes or until soft (could add 1 tsp water to help "saute" vegetables).  Stir in remaining ingredients, except fresh basil or parsley.  Bring to a boil over medium heat.  Reduce heat to low; cover and cook for 5 minutes.  Remove and discard bay leaf.  Pour the contents into blender and process until smooth.  Pour back into saucepot and heat just to boil.  Pour into large mug or bowl and garnish soup with fresh basil or parsley.  Serves 1.