| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Not, Sent | 4 | Servings | |
INGREDIENTS
| 1 | pk | (20 oz) frozen raspberries; thawed |
| 1 1/4 | c | Water |
| 1/4 | c | White wine; optional |
| 1 | c | Cran-raspberry juice |
| 1/2 | c | Sugar |
| 1 1/2 | ts | Ground cinnamon |
| 3 | Whole cloves | |
| 1 | tb | Lemon juice |
| 1 | Carton; (8 oz) raspberry-flavored yogurt | |
| 1/2 | c | Sour cream |
INSTRUCTIONS
In a blender, puree raspberries, water and wine, if desired. Transfer to a large saucepan; add cran-raspberry juice, sugar, cinnamon and cloves. Bring to a boil over medium heat. Remove from 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. Recipe by: Homemakers Schools Recipe Collection - Spring 1998 Posted to MC-Recipe Digest by The Taillons <taillon@access.mountain.net> on Mar 15, 1998
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