Cold fruit soups are a refreshing end to a summer's evening.
Bring apple-juice concentrate to a boil in a large heavy saucepan. Reduce heat to low, add plums and cinnamon stick, cover, and simmer until the plums are tender, about 10 minutes. Discard the cinnamon stick.
Transfer the mixture to a blender, add 3 ice cubes and puree until smooth. Pour into a bowl and whisk in yogurt. Cover and refrigerate until chilled, about 45 minutes.
2 fruit, 1/2 non-fat milk