Fresh raspberry soup

Yield: 6 Cups

Measure Ingredient
7 cups Fresh raspberries (2 lbs)
¼ cup Plus 2 T. sugar
2 tablespoons Cornstarch
½ teaspoon Grated orange rind
2 cups Fresh orange juice
⅔ cup Water
⅔ cup Plus 2 T. vanilla low-fat
\N \N Yogurt, divided

Place raspberries in container of an electric blender or food processor; top with cover, and process til smooth. Strain raspberries, and discard seeds.

Combine raspberry puree, sugar, and next 4 ingredients in a medium nonaluminum saucepan; stir well. Cook over medium heat, stirring constantly, until mixture comes to a boil. Reduce heat, and simmer 1 minute, stirring constantly. Remove from heat; let cool. Pour mixture into large bowl; cover and chill.

Add ⅔ cup yogurt to raspberry mixture, stirring well. Ladle soup into individual bowls; top evenly with remaining 2 T. yogurt, swirling yogurt to form a design, if desired.

The Low-Fat Way to Cook, Oxmoor House

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