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Becky Luigart-Stayner

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare soup, place first 3 ingredients in a blender, and process until smooth. Strain the raspberry mixture through a sieve into a medium saucepan. Stir in wine, 1/4 cup sugar, and cinnamon. Bring to a boil over medium heat; cook 2 minutes. Remove from heat. Place in a large bowl; cover and chill 3 hours. Stir in yogurt.

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  • To prepare the garnish, place blueberries and remaining ingredients in a blender; process until smooth. Strain blueberry mixture through a sieve.

  • Spoon 1 cup soup into each of 4 bowls. Drizzle each serving with 1 tablespoon garnish.

Nutrition Facts

208 calories; calories from fat 6%; fat 1.4g; saturated fat 0.5g; mono fat 0.3g; poly fat 0.4g; protein 3.6g; carbohydrates 48.4g; fiber 7g; cholesterol 2mg; iron 0.9mg; sodium 37mg; calcium 109mg.