Recipe - Cool Raspberry Soup

1 pack (20 oz) frozen raspberries;
thawed
1 One fourth cup Water
One fourth cup White wine; optional
1 cup Cranraspberry juice
One half cup Sugar
1 One half teaspoon Ground cinnamon
3 Whole cloves
1 tablespoon Lemon juice
1 Carton; (8 oz)
raspberryflavored yogurt
One half cup Sour cream

In a blender, puree raspberries, water and wine, if desired. Transfer to a
large saucepan; add cranraspberry juice, sugar, cinnamon and cloves. Bring
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.

Recipe by: Homemakers Schools Recipe Collection Spring 1998

Posted to MCRecipe Digest by The Taillons taillon@access.mountain.net on
Mar 15, 1998