COOL RASPBERRY SOUP
ource: Taste of Home Magazine

1 bag (20 ounces) frozen raspberries, thawed
1 1/4 cups water
1/4 cup white wine (optional)
1 cup cran-raspberry juice
1/2 cup sugar
1 1/2 teaspoons ground cinnamon
3 whole cloves
1 Tablespoon lemon juice
1 carton (8 ounces) raspberry-flavored yogurt
TO SERVE:
1/2 cup sour cream

In a blender, puree raspberries, water and wine if using. Transfer to a large saucepan; add the cran-raspberry juice, sugar, 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.

Yield: 4-6 servings