COOL RASPBERRY SOUP
1 package (20 ounces) frozen unsweetened raspberries
1 1/4 cu water
1/4 cup white wine (optional)
1 cup Diet Ocean Spray cran-raspberry juice
4 packets of Splenda (or to taste)
1 1/2 tsp. cinnamon
3 whole cloves
1 tbs. lemon juice
1 carton (8 ounces) Dannon natural plain yogurt
1/2 cup sour cream
In a blender, puree raspberries, water and wine (if desired). Transfer to a large saucepan; add the juice, splenda, cinnamon and cloves. Bring just to a boil over medium heat. Remove from the 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. 5 servings; 10 carbs
adapted from a taste of home cookbook
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