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Sunday, April 19, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by:
  • 2 cups fresh raspberries
  • 2 cups fresh strawberry halves
  • 1?2 cup plus 2 tsp. cranberry-raspberry juice, divided
  • 1?2 cup plus 2 tsp. sugar
  • 1?2 cup dry white wine
  • 1?8 tsp. ground cinnamon
  • 1 cup low-fat strawberry yogurt
  • 1 cup fresh blueberries
  • 2 tsp. sugar
Combine the raspberries, strawberries and 1?2 cup juice in a blender and puree. Taste and add about half of the sugar for desired sweetness. Strain the raspberry mixture through a sieve into a medium saucepan, discarding the solids. Stir in the wine, remaining sugar (less 2 teaspoons) and cinnamon and bring to a boil over medium heat, stirring occasionally.
Cook for 2 minutes and remove from heat. Pour the soup into a bowl and chill, covered, for at least 3 hours. Stir in the yogurt.
Put the blueberries, 2 teaspoons sugar and 2 teaspoons juice in a blender and puree. Strain the mixture through a sieve into a bowl, discarding the solids. Spoon the soup into soup bowls and drizzle each serving with 1 tablespoon of the blueberry mixture.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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