Cool Raspberry Soup
INGREDIENTS: * 20 ounces frozen raspberries, thawed * 1 1/4 cups water * 1/4 cup white wine * 1 cup cran-raspberry juice * 1/2 cup sugar * 1 1/2 teaspoons ground cinnamon * 3 whole cloves * 1 tablespoon lemon juice * 1 (8 ounce) container low-fat raspberry yogurt * 1/2 cup sour cream DIRECTIONS: 1. In a blender, puree raspberries, water and wine if desired. Transfer to a large saucepan; add the cran-raspberry juice, sugar, cinnamon and cloves. Bring just to a boil over medium heat. 2. 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.