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Fruit: Cool Raspberry Soup

Source of Recipe

taste of home magazine


List of Ingredients

20 ounces frozen raspberries, thawed
1 1/4 cups water
1/4 cup white wine
1 cup cran raspberry juice
1/2 cup sugar
1 1/2 teaspoons ground cinnamon
3 whole cloves
1 tablespoon lemon juice
8 ounces raspberry yogurt
1/2 cup sour cream


Recipe

In a blender, puree raspberries, water and wine if desired. Transfer to a large saucepan; add cran-raspberry juice, sugar, cinnamon and cloves. Bring to a boil over medium heat. Remove from heat; strain and let cool. Whisk in lemon juice and yogurt. Refrigerate. To serve, pour into bowls and top with a dollop of sour cream. Yield: 4-6 servings.