Ingredients
1 package (20 ounces) frozen unsweetened raspberries, thawed1-1/4 cups water1/4 cup white wine, optional1 cup cran-raspberry juice1/2 cup sugar1-1/2 teaspoons ground cinnamon3 whole cloves1 tablespoon lemon juice1 cup raspberry yogurt1/2 cup sour cream
Preparation
In a blender, puree raspberries, water and wine if desired. Transfer to a large saucepan; add the cran-raspberry juice, sugar, cinnamon and cloves. Bring just to a boil over medium heat. Remove from the 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.
