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Raspberry Soup


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  • 20 oz frozen raspberries; thawed
  • 1-1/4 cup Water
  • 1/4 cup white wine
  • 1 cup cran-raspberry juice
  • 1/2 cup Sugar
  • 1-1/2 teaspoon Cinnamon
  • 3 whole cloves
  • 1 tablespoon lemon juice
  • 8 oz raspberry flavored yogurt
  • 1/2 cup sour cream



Step 1

Puree raspberries, water, and wine in blender. Transfer to large saucepan
add the cran-raspberry juice, sugar cinnamon, and cloves. Bring just to a
boil over medium heat. Remove from the heat; straing 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.


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