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

Place raspberries and 1/4 cup water in blender; puree until smooth. In large saucepan, combine pureed fruit, 1 1/4 cup 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. Cover and refrigerate until cold. Pour into individual serving dishes. Top each with dollop of sour cream and sprinkle with cinnamon.