This recipe comes to us from Marilyn Helton, and was featured in the Sept/Oct issue of her Cinnamon Hearts Newsletter. For info, email <cinnhearts@aol. Com>

Combine apples, water, cinnamon stick, cloves, and salt in a medium-large saucepan. Cover and cook on medium heat until apples are tender. Remove the whole spices and puree by forcing hot mixture through a coarse strainer.

Blend together the sugar and cornstarch and add to pureed apple mixture. Add the plums and peaches and simmer just until these fruits are tender and the mixture has thickened slightly. This Will take a very short time.

Add the port wine and taste for sweetness, adding more sugar if necessary. Remember, though, the flavor of this apple soup should be tart. Chill thoroughly.

Top individual servings with a dollop of light sour cream or non-fat vanilla yogurt. Dust the cream or yogurt lightly with a little nutmeg.

Carbohydrate; 0mg Cholesterol; 81mg Sodium; Exchanges: 1-1/2 Bread, 1-1/2 fruit