Fruit soups are very popular with Scandinavians. Indeed, you'll find a variety of them on many a cruise-line menu, if it hails from that part of the world, e.g. Norwegian, Holland America.

We're not quite so used to fruit soups on these shores, but if the family likes fruit, why not serve it as a first course some evening? Particularly when the weather's hot and anything cool is welcome.

4 1/2 cups halved (hulled) strawberries (about 1 1/2 pounds)

2 cups pineapple juice

2 tablespoons sugar

1 tablespoon fresh lemon juice

2 teaspoons fresh orange juice

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cardamom

1 1/2 to 1 3/4 cups low-fat plain yogurt, plus additional, for serving

1 tablespoon finely grated lemon peel

6 fresh, whole (medium-size) strawberries, with hulls, garnish

In blender or food processor, combine strawberries, pineapple juice, sugar, lemon juice, orange juice, cinnamon, nutmeg and cardamom and process until smooth. Add yogurt and process just until blended. Chill for 3 hours.

To serve, place whole strawberries on a cutting board and cut thin slits from the bottom almost up to the stem end. Gently spread the cut portions into a "fan" shape.

Ladle chilled soup into 6 chilled soup plates. Dollop each serving with plain yogurt (or use a bit of low-fat sour cream). Divide lemon peel among servings, sprinkling all over tops. Place a strawberry "fan" in the center of each dollop of yogurt or sour cream. Makes 6 servings.

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