Fresh raspberry soup
6 Cups
Ingredients
| Quantity | 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 |
| Yogurt, divided | ||
Directions
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