Cool Raspberry Soup
Fruit soup makes a very special appetizer, a cool summer dessert, or can even be the focus of a light summer lunch menu. This raspberry soup sparkles with berry flavor, and is a lovely pink color.
- Serves: 4
- Prep Time: 15 Minutes
- Total Time: 3 Hours 20 Minutes
Nutrition Information
NUTRITION FACTS
Servings Per Recipe: 4
Serving Size: 1 1/2 cups soup
- Amount Per Serving
- Calories:
- 240
- Calories from Fat:
- 25
- Total Fat:
- 3g
- Saturated Fat:
- 2g
- Cholesterol:
- 10mg
- Sodium:
- 55mg
- Total Carbs:
- 43g
- Dietary Fiber:
- 5g
- Sugars:
- 33g
- Protein:
- 5g
DIRECTIONS
Pour 1 1/4 cups water into a blender or food processor. Add raspberries and wine and process for 2 minutes, or until smooth, scraping down sides once.
Pour into a medium saucepan and add cranberry-raspberry juice, SPLENDA® Sugar Blend, cinnamon, and cloves. Bring to a boil over medium heat, then immediately remove from heat.
Pour mixture through a medium-mesh strainer into a medium bowl. Discard solids. Whisk lemon juice and yogurt into soup, then cover and refrigerate for at least 3 hours or up to 2 days.
Divide soup among 4 bowls and top each with a generous tablespoon of sour cream.
NOTE
Serving Size: 1 1/2 cups soup
INGREDIENTS
- 1 (20 ounce) package frozen unsweetened raspberries, thawed
- 1/4 cup white wine
- 1 cup cranberry-raspberry juice
- 1/4 cup SPLENDA® Sugar Blend
- 1 cinnamon stick
- 3 whole cloves
- 1 tablespoon fresh lemon juice
- 1 cup low-fat raspberry yogurt
- 1/3 cup reduced-fat sour cream
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