This is an adaptation of a recipe created by our local berry farm.
Recipe information
Yield
Serves 4
Ingredients
2 cups raspberries
1/2 cup sugar
1/2 cup nonfat plain yogurt
2 cups ice water
1/2 cup red wine
Preparation
Puree the raspberries in a blender or food processor. Press through a sieve to remove seeds. In a bowl mix raspberries with sugar and yogurt. Add ice water and wine. Ladle into soup bowls and garnish with mint or raspberry leaves and whole raspberries.
Nutrition Per Serving
157 Calories tr grams Fat tr grams Saturated Fat 1 milligram Cholesterol 2 grams Protein 34 grams Carbohydrate 27 milligrams Sodium 199 milligrams Potassium
#### Nutritional analysis provided by Cooking Without a Grain of Salt
Reprinted with permission from Cooking without a Grain of Salt: Helpful Hints and Tasty Recipes for Creating Delicious Low-Salt Meals for Your Whole Family! by Elma W. Bagg, Susan Bagg Todd and Robert Ely Bagg. Copyright © 1964 by Elma Bagg; revised edition copyright © 1998 by Susan Bagg Todd and Robert Ely Bagg. Published by Bantam Books, an imprint of the Random House Publishing Group, a division of Random House, Inc.
