1 bag (20 ounces) frozen raspberries,
thawed
1¼ cups water
¼ cup white wine, optional
1 cup cran-raspberry juice
½ cup sugar
1½ teaspoons ground cinnamon
3 whole cloves
1 tablespoon lemon juice
1 carton (8 ounces) raspberry flavored
yogurt
½ cup sour cream
In a blender, puree raspberries, water and wine if desired. Transfer into 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 a dollop of sour cream if desired. Yield 4-6 servings.