- 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
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.