Chilled Strawberry Soup

1 c. apple juice
1 c. water, divided
2/3 c. sugar
½ tsp cinnamon
1/8 tsp ground cloves
2 c. fresh strawberries
2 cartons (8 ounces each) strawberry yogurt
2 drops red food coloring, optional
Additional strawberry halves, optional

In a saucepan, combine the apple juice, ¾ c. water, sugar, cinnamon and cloves; bring to a boil over medium heat. Remove from the heat; cool.

Place strawberries and remaining water in a blender or food processor; cover and process until smooth. Pour into a large bowl.

Add the apple juice mixture, yogurt and food coloring if desired. Cover and refrigerate until well chilled. Garnish with additional strawberries if desired.

TIFFANY’S NOTE: I used 32 oz. of low-fat yogurt…I like it creamy