1 bag (20 oz) frozen raspberries, thawed
1 1/4 cup water
1/2 cup white wine, optional
1 cup cran-raspberry juice
1/2 c. sugar
1 1/2 tsp cinnamon
3 whole cloves
1 TBLS lemon juice
1 carton (8 oz) raspberry flavored yogurt
1/2 cup sour cream

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 heat; strain and allow to cool.  Whisk in lemon jioce and yogurt.  Refrigerate.  To serve, pour into small bowls and top with a dollop of sour cream.
Yield: 4-6 servings

No comments: