| Yield | 2 |
|---|---|
| Recipes | Fruit |
| Yield | 2 |
|---|---|
| Recipes | Fruit |
Raspberry Soup
20 oz bag frozen raspberries, thawed
1 1/4 cups water
1/4 cup white wine, optional
1 cup cran-raspberry juice
1/2 cup sugar
1 1/2 teaspoon ground cinnamon
3 whole cloves
1 tablespoon 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 juice and yogurt. Refrigerate. To serve, pour into small bowls and top with a dollop of sour cream.