| 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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