Cool raspberry soup

1 servings

Ingredients

Quantity Ingredient
1 Bag frozen raspberries -- 20
ounce Thawed
1¼ cup Water
¼ cup White wine -- optional
1 cup Cran-raspberry juice
½ cup Sugar
1½ teaspoon Ground cinnamon
3 Whole cloves
1 tablespoon Lemon juice
1 carton Raspberry-flavored yogurt --
8 Ounces
½ cup Sour cream

Directions

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 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 Recipe By : Taste of Home

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