Becky Luigart-Stayner
4 servings

How to Make It

Step 1

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.

Step 2

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

Step 3

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

Ratings & Reviews

apricotgirl's Review

June 17, 2011

CarlsbadKim's Review

August 16, 2010
YUCK! I made this for a (casual, luckily) dinner party and four adults and five kids thought it was awful. WAY too sweet and one kid even asked if there was wine in it, so much for the taste of the wine cooking out.

babyluv45's Review

August 05, 2009
This was a delicious recipe. Just make sure you use regular strawberry yogurt. I used thick and creamy kind, so it came out a bit lumpy but it was still very tasty. Next time I think I will use more raspberries than strawberries, just because I am partial to the taste. I served with a dollop of whipped cream on top. Very good recipe!