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1. Add frozen raspberries, water and white wine to blender.
2. Puree until smooth.
3. Transfer raspberry mixture to large saucepan.
4. Stir in cranberry raspberry juice, sugar, ground cinnamon, and whole cloves.
5. Bring to gentle boil over medium heat.
6. Remove from stovetop. Press soup through strainer into serving bowl. Cool.
7. Whisk in fresh lemon juice and low-fat raspberry yogurt.
8. Cover and refrigerate.
To serve:
1. Ladle into individual soup bowls.
2. Garnish with a dollop of sour cream.
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