Cool raspberry soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Bag frozen raspberries -- 20 | |
| ounce | Thawed | |
| 1¼ | cup | Water |
| ¼ | cup | White wine -- optional |
| 1 | cup | Cran-raspberry juice |
| ½ | cup | Sugar |
| 1½ | teaspoon | Ground cinnamon |
| 3 | Whole cloves | |
| 1 | tablespoon | Lemon juice |
| 1 | carton | Raspberry-flavored yogurt -- |
| 8 | Ounces | |
| ½ | cup | Sour cream |
Directions
In a blender, puree raspberries, water and wine if desired. Transfer to a large saucepan; add the cran-raspberry juice, sugar, cinnamon and cloves. Bring just to a boil over medium heat. Remove from the heat; strain and allow to cool. Whisk in lemon juice and yogurt.
Refrigerate. To serve, pour into small bowls and top with a dollop of sour cream. Yield: 4-6 servings Recipe By : Taste of Home