Fresh Raspberry Soup

7 c. raspberries, rinsed and drained
1/3 c. sugar
2 T. cornstarch
1/2 t. zest of orange (orange rind, grated finely)
2 c. orange juice
2/3 c. water
1 c. extra creamy vanilla yogurt

Process raspberries in blender. Strain and discard seeds. Combine with sugar, cornstarch, orange zest, orange juice and water. Cook in a large stock pot over medium heat. Stir until it boils. Reduce heat to low and simmer for one minute. Remove and cook. Cover and chill for 1 hour. Then gently fold in 2/3 c. yogurt. Top with remaining yogurt. Makes 8 servings.
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About Holly

Holly loves her job as wife to Chris and mom to Noah, Kylie, Tabor and Sydney. God has gifted Holly with a love of all things creative ~ from painting and wall papering to scrapbooking and design work. In addition to co-founding and managing A Martha Heart, she designs web pages ( and marketing pieces. She also authored a devotional blog, now closed, called Crown Laid Down. Holly and her family make their home within site of year 'round snow-capped mountains in Colorado. She can be reached by emailing Holly (AT) a martha heart (DOT) com or connect with her on Facebook:

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