Cool Raspberry Soup Recipe
- 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
- 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.
1 serving (1 cup) equals 207 calories, 4 g fat (3 g saturated fat), 15 mg cholesterol, 33 mg sodium, 39 g carbohydrate, 3 g fiber, 3 g protein.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.