• 2-3/4 large cucumbers, peeled, seeded and diced
• 1-1/4 lbs. jars pickled beets, drained, juice reserved
• 2/3 cup onions, chopped
• 2 Tbs. plus 2 tsp. parsley
• 4 cups chicken stock
• 1-1/4 tsp. sugar
• 2/3 cup nonfat sour cream

Blend all ingredients in a blender, adding some beet juice if mixture is too thick. Make at least one day ahead for best flavor. Refrigerate and serve cold.

Per serving: calories 234, fat 3.0g, 11% calories from fat, cholesterol 3mg, protein 11.3g, carbohydrates 44.4g, fiber 5.9g, sugar 32.6g, sodium 1192mg, diet points 4.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 7.3, Fruit: 0.0, Bread: 0.0, Lean meat: 0.7, Fat: 0.0, Sugar: 0.1, Very lean meat protein: 0.0

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