SCANDINAVIAN COLD RASPBERRY SOUP

4 Cups raspberries
½ Cup sugar
¼ Cup dry red wine or cranberry juice cocktail
1 Cup sour cream (low-fat)

Place raspberries, sugar and wine (or cranberry juice cocktail) in blender. Cover and blend on high speed until smooth. Pour raspberry mixture into bowl; stir in sour cream. Cover and refrigerate 1 to 2 hours or until cold. Serve topped with dollops of additional sour cream and raspberries, if desired.

Serving size: 1 Bowl (about 1/6 of soup)
Calories: 160
Fat: 8 g
Cholesterol: 25 mg
Carbohydrate: 28 g
Protein: 2 g
Sodium: 15 mg

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