Thursday, October 20, 2011

Chilled Raspberry Soup

I get comments all the time that chilled (fruit) soup is not something most people have ever tasted, let alone prepared.  This recipe, which happens to be a family favorite is EASY.  Not to mention delicious and healthy.  Give it a whirl. 

Chilled Raspberry Soup

1 Bag (20-24 oz.) frozen raspberries, no need to thaw
1 1/4 c. water
1 c  Cran-Raspberry juice
1/2 c sugar
1 1/2 tsp. ground cinnamon
3 whole cloves
1 Tbsp. lemon juice
1 carton (8 oz.) raspberry flavored yogurt

In a large saucepan, combine thawed raspberries, water, 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 for several hours (overnight is best). 
Yield:  4-6 servings

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