Raspberry soup is one of my favorite dishes! I first made this with a friend some time last spring and it has since then been a great addition to many summer evenings outside and special occasions. With it’s beautiful pink color, the dish makes a perfect starter or dessert for a Valentine’s Day dinner. The soup is very versatile: it’s sweet enough to serve at the end of the meal but can also make for a delicious and healthy starter. Whatever you choose to serve it as, it’s sure to impress guests with both it’s rich flavor and enticing looks.
When making this, it’s important to plan ahead: though it takes only a few minutes to whip up, it does need to chill for two to three hours. It will stay for a day or two in the refrigerator, though, so feel free to make it the day or ahead or quickly before work one morning.
One quick warning: if you make it with frozen raspberries, allow them to defrost so that they don’t stop up the blender.
You will need:
-4 cups of raspberries (fresh or frozen)
-1/4 cup of cranberry juice
-1/2 cup of sugar
-1 cup of low-fat yogurt
-Mint, ygourt, and extra raspberries to garnish
Begin by blending the sugar, juice, and raspberries in a blender until you have a smooth consistency. Transfer the mixture to a bowl and stir in the yogurt. Cover and let chill for 2-3 hours. Serve and add garnish as desired.