Cool and refreshing. Nice for any time of day.
- 1 bag (20 oz.) 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 tsp. ground cinnamon
- 1 Tbsp. lemon juice
- 1 carton (8 oz.) raspberry yogurt
- 1/2 cup sour cream
In a blender, puree raspberries, water, and wine if desired. Transfer to a large saucepan; add the cran-raspberry juice, sugar, and cinnamon. 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.
|Time:||5-10 Minutes Preparation Time|
0 Minutes Cooking Time
By duckie-do from Cortez, CO
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