Ingredients:
- 1 cup Raspberries, fresh
- 1 cup Strawberries, fresh, halved
- 1 3/4 cup Robert Rothschild Farm Cherry Pomegranate Habanero Sauce
- 1/2 cup Dry white wine, such as Pinot Grigio
- 2 Tbsp. Sugar
- 1/8 tsp. Ground cinnamon
- 1 (8 oz.) Low-fat strawberry yogurt
- Garnishes: 1 cup fresh blueberries, 2 tsp.sugar, 1 Tbsp. water
Instructions:
To prepare soup, place first 3 ingredients in a blender, and process until smooth. Strain the fruit mixture through a sieve (pressing with the back of a spoon to use all juices), into a medium saucepan. Stir in wine, sugar, and cinnamon. Bring to a boil over medium heat; cook 2 minutes. Remove from heat. Place in a large bowl; cover and chill 3 hours. Gradually whisk in yogurt, making sure to combine well.
To prepare the garnish, place blueberries and remaining ingredients in a blender; process until smooth. Strain blueberry mixture through a sieve.
Spoon 1 cup of soup into each of 4 bowls. Drizzle each with 1 Tbsp. of garnish.