Print Recipe

Chilled Raspberry Soup




  1. Combine the raspberries, wine, water, cinnamon, and sugar substitute in a deep, stainless steel saucepan. Bring the mixture to a boil. Reduce heat and simmer over heat for 15 minutes.
  2. Press the raspberry mixture through a sieve placed over a bowl to catch the juices. Discard the seeds.
  3. In a small bowl, combine 1/4 cup of the raspberry liquid and the cornstarch, stirring well. Bring remaining liquid to a boil. Reducing the heat to low, stir in the cornstarch mixture. Stirring constantly, cook until slightly thickened.
  4. Chill for 6 to 8 hours.
  5. Serve chilled soup with a dollop of freshly whipped cream.

Makes 6 (1-cup) servings.

Per Serving: Calories 89 (From fat 30); Fat 3g (Saturated 2g); Cholesterol 10mg; Sodium 3g; Carbohydrate 14g; Dietary Fiber 6g; Net Carbohydrate 8g; Protein 1g

Please shop Amazon here. We are an Amazon affiliate to help defray expenses in maintaining this site. Thank you.

Comment Form is loading comments...

Facebook Group
Click on me!

Follow us on Pinterest

Leftovers Recipes and Tips

best cbd oil