Cold Cherry-Raspberry Soup
- Reviews 1
Ready In: 2 hrs 15 mins
Serves: 4
Ingredients
- 1 1⁄2 cups water
- 1⁄2 cup red wine
- 2 tablespoons sugar
- 2 tablespoons cornstarch
- 1 cup cherries (pitted, about 1/3 lb) or 1 cup frozen cherries, defrosted and drained well
- 1 cup fresh raspberries or 1 cup frozen raspberries, defrosted and drained well
- 1⁄4 teaspoon orange zest
- 8 ounces low-fat vanilla yogurt
Directions
- Combine water, wine, sugar, and cornstarch in medium saucepan over medium heat. Stir well.
- Add cherries and raspberries.
- Cook uncovered, stirring often until fruit is soft.
- Remove from heat; let cool.
- Position steel blade in food processor. Add fruit mixture and orange zest and process until smooth, scraping sides of bowl down with spatula between pulses.
- Strain puree through cheesecloth and discard seeds.
- Cover and chill at least one hour.
- Combine 1/2 cup of cherry puree with yogurt in a small bowl and mix well.
- Spoon about 1/3 of the cherry-yogurt mixture into four serving bowls. Set aside remaining cherry-yogurt mixture (you should have about 2 tablespoons).
- Take the remaining cherry puree and divide it evenly between the four bowls, spooning it over the cherry-yogurt mixture in each bowl.
- DO NOT MIX!
- Divide remaining 2 tablespoons of cherry-yogurt mixture and dollop on top of the cherry puree in each bowl.
- Pull a wooden toothpick though dollops to create a pattern.
- Chill again for one hour.
- Can garnish with raspberries and/or cherries for added effect.
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