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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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An exquisite combination of spices and a rich berry flavor make this beautiful soup so refreshing. It's a lovely and tasty way to begin a luncheon. Your guests will rave about the special treat. Janet Mooberry, Peoria, Illinois Ingredients:
1 package (20 ounces) frozen unsweetened 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 teaspoons ground cinnamon |
3 whole cloves |
1 tablespoon lemon juice |
1 cup (8 ounces) raspberry yogurt |
1/2 cup sour cream |
Directions:
1. 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.
2. 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.
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