Cool Rasperry Soup

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

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

Michelle, Feb 2007

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