Chilled Raspberry Soup

Paulette Wheeler

 

2 cups Fresh Raspberries [or frozen]

1 Tablespoon Lemon Juice

1 1/2 Cups Water

8 oz Raspberry Yogurt

1 Cup Cranberry Juice

 

3/4 Cup Sugar

 

 

Place raspberries, water, cranberry juice, and sugar in saucepan.

Cook until mixture boils.

Simmer for a few minutes

Run through sieve.

Add lemon juice and yogurt and stir.

Refrigerate until cold

Fun to serve in a martini glass topped with sour cream or whipped cream and maybe a twisty orange peel.