Source: Taste of Home Magazine
1 bag (20 oz) frozen raspberries, thawed
1 1/4 cups water
1/4 cup white wine, optional
1 cup cran-raspberry juice
1/2 cup sugar
1 1/2 tsp ground cinnamon
3 whole cloves
1 TB lemon juice
1 carton (8 oz) raspbery-flavored yogurt
1/2 cup sour cream
In a blender, puree raspberies, water and wine if desired. Trasfer to a large sauce pan; 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 dollop of sour cream. Yield: 4-6 servings.
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