Cold Cherry-raspberry Soup

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 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

Recipe

• 1 combine water, wine, sugar, and cornstarch in medium saucepan over medium heat. stir well.
• 2 add cherries and raspberries.
• 3 cook uncovered, stirring often until fruit is soft.
• 4 remove from heat; let cool.
• 5 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.
• 6 strain puree through cheesecloth and discard seeds.
• 7 cover and chill at least one hour.
• 8 combine 1/2 cup of cherry puree with yogurt in a small bowl and mix well.
• 9 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).
• 10 take the remaining cherry puree and divide it evenly between the four bowls, spooning it over the cherry-yogurt mixture in each bowl.
• 11 do not mix!
• 12 divide remaining 2 tablespoons of cherry-yogurt mixture and dollop on top of the cherry puree in each bowl.
• 13 pull a wooden toothpick though dollops to create a pattern.
• 14 chill again for one hour.
• 15 can garnish with raspberries and/or cherries for added effect.