Yield: 6 Cups
|7 cups||Fresh raspberries (2 lbs)|
|¼ cup||Plus 2 T. sugar|
|½ teaspoon||Grated orange rind|
|2 cups||Fresh orange juice|
|⅔ cup||Plus 2 T. vanilla low-fat|
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