Chilled Cherry Bisque
| 1 | Pound | Pitted cherries |
| 1 1/2 | Pounds | Pitted and chopped plums |
| 1/4 | teaspoon | Salt |
| 1/4 | teaspoon | Ground ginger |
| 1/2 | teaspoon | Dijon mustard |
| 1/3 | Cup | Dry red wine |
| 3 | Tablespoons | Honey (or brown rice syrup) add to taste for tartness. |
| 1 | Cup | 1 cup soymilk with a teaspoon of vinegar |
| 1 | Lime thinly sliced |
In a saucepan, combine cherries, plums and salt. Cover; cook over low heat about 5 minutes. Add ginger, mustard, wine and honey. Cover and cook 5 minutes more. Remove from heat; cool.
Transfer cherry mixture to a food processor or blender and puree; stir in buttermilk. Chill. Garnish with lime slices. Serves 4
Per serving:(with buttermilk) 268 CAL; 5G PROT; 2G FAT; 41G CARB.; 2MG CHOL.; 185MG SOD.
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