2 c. fresh raspberries or 2 (10 oz.) pkgs. frozen raspberries, thawed
1 1/2 c. water
1 c. cranberry juice cocktail
3/4 c. sugar
1 cinnamon stick
3 whole cloves
1 tbsp. lemon juice
8 oz. carton raspberry yogurt
1/3 c. dairy sour cream
Cinnamon

Place raspberries and 1/4 cup water in blender; puree until smooth. In large saucepan, combine pureed fruit, remaining 1 1/4 cups water, cranberry juice cocktail, sugar, cinnamon stick and cloves. Cook over medium heat until mixture begins to boil; remove from heat. Cool.

Strain soup into large bowl. Add lemon juice and yogurt; whisk until well blended. (If desired, pour mixture into blender container and blend at low speed until smooth.) Cover; refrigerate until cold. Pour into individual serving dishes. Top each with sour cream; sprinkle with cinnamon. Serves 9 (1/2 cup each).