Great with Spinach Chicken Salad. Serve in a pretty cup, as a small amount is just right.

20 oz. frozen raspberries, thawed
1 1/4 C. water
1/4 C. white wine, optional
1 C. cran-raspberry juice
1/2 C. sugar
1 1/2 tsp. ground cinnamon
3 whole cloves
1T. lemon juice
8 oz. raspberry-flavored yogurt
1/2 C. sour cream, optional

In blender, puree raspberries, water and wine. Transfer to saucepan. Add juice, sugar and spices and bring just to boil over medium heat. Remove from heat; strain and allow to cool to get seeds out. Whisk in lemon juice and yogurt and refrigerate. Pour in small bowl or cup and top with dollop of sour cream, if desire.

Author:       Categories: Cookbook, Soups

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