| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Main dish, Soups, Appetizers, Microwave | 4 | Servings | |
INGREDIENTS
| 20 | oz | Frozen raspberries, |
| In pouches | ||
| 2 | Chicken bouillon cubes or | |
| 2 | pk | Instant chicken broth |
| 1 1/4 | c | Boiling water |
| 1/2 | c | Pineapple juice |
| 2 | tb | Sugar |
| 1/2 | c | Commercial sour cream |
INSTRUCTIONS
1. To thaw raspberries, place pouches in Microwave Oven and heat, uncovered, 1 minute. Allow to stand 1 minute and then heat an additional 1 minute. Allow to stand 1 minute to distribute the heat. If not completely thawed, heat an additional minute. 2. Pour thawed berries and juice into the container of a blender and blend until smooth. Berries may also be pressed through a sieve or food mill. 3. In a large, heat-resistant, non-metallic bowl, combine chicken bouillon, water, pineapple juice and sugar; stir until dissolved. 4. Heat, uncovered, in Microwave Oven 2 minutes. Stir in raspberries. 5. Chill several hours or overnight. 6. Serve garnished with a dollop of sour cream. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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