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Note: Serve as an appetizer, or garnish with ice cream, and this soup is a dessert.

2 pounds strawberries, rinsed, hulled, and dried on paper towels
1 1/4 cups pineapple juice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 1/2 teaspoons sugar
1 tablespoon orange liqueur (or orange juice if serving children)
2 tablespoons fresh lime juice
1/2 teaspoon vanilla
3 cups of 2 percent reduced-fat Greek yogurt (such as the Fage brand)
Appetizer garnish: 1 cup slivered almonds and 8 sprigs of mint
Dessert garnish: Strawberry or vanilla ice cream and mint sprigs

1. Place all ingredients (except the garnish) into a blender. (You may have to divide ingredients into 2 batches.) Blend on a high setting until the ingredients are pureed.
2. Serve immediately or cover and refrigerate for several hours in a non-metallic container. Consume the day soup is made, as fruit soups quickly lose their vitality. Ladle into soup bowls.
3. For appetizer garnish, bake almond slivers at 350 degrees for 2 minutes or until golden. Cool briefly. Gently arrange a circle of almond slivers in the center of bowls; some almonds may sink. Place a sprig of mint on top of almonds.
4. For dessert garnish, place a scoop of ice cream in center of bowls along with mint sprigs. Yield: 8 servings

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