|Cranberry apple juice||6 Cup (96 tbs)|
|Tart green apple||1 Large, peeled, cored, and diced to make 1 1/2 cups|
|Pitted prunes||3⁄4 Cup (12 tbs), quartered|
|Dried apricots||3⁄4 Cup (12 tbs), quartered|
|Dark raisins||1⁄4 Cup (4 tbs)|
|Golden raisins||1⁄4 Cup (4 tbs)|
|Cinnamon stick||3 Inch (1 Piece)|
|Grated orange rind||1⁄2 Teaspoon|
|Instant tapioca||3 Tablespoon|
|For the yogurt topping:|
|Plain low-fat yogurt||1 Cup (16 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
1. In a large saucepan, bring 4 cups of the juice, the apple, prunes, apricots, raisins, cinnamon stick, and orange rind to a boil over high heat. Lower the heat and simmer, uncovered, for 15 minutes or until the fruits are tender.
2. In a small saucepan, stir together the remaining 2 cups or juice, the tapioca, and sugar. Let stand for 5 minutes, then cook over moderate heat until the mixture boils and turns translucent. Stir into the fruit mixture, cover, and chill for 2 hours or until cold. Remove the cinnamon stick.
3. To make the yogurt topping: While the soup chills, line a strainer with cheesecloth or a paper coffee filter and place over a bowl. Spoon in the yogurt, cover, and chill for 30 minutes. Discard the liquid. Transfer the yogurt to a small bowl, then stir in the sugar and vanilla. Spoon the soup into small bowls and garnish each with a swirl of topping.