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Cool Raspberry Soup


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

1 20 oz bag frozen raspberries, thawed
1 1/4 cup water
1 cup cran-raspberry juice
1/2 cup sugar
1 1/2 tsp ground cinnamon
3 whole cloves
1 tbsp lemon juice
1 8 oz carton raspberry yogurt
1/2 cup sour cream


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