Summer Berry Soup



2 cups fresh raspberries

2 cups halved fresh strawberries

1/2 cup light cranberry-raspberry juice drink
( or similar sugarless beverage )

1/2 cup dry white wine

1/4 cup Splenda

1/8 teaspoon cinnamon

1 carton (8 ounces) low-fat strawberry yogurt

For garnish

1 cup fresh blueberries

2 teaspoons Splenda

2 teaspoons light cranberry- raspberry juice drink
( or similar sugarless beverage )


Place first three ingredients in a blender and process until smooth. Strain
the mixture through a sieve into a medium saucepan. Stir in wine, 1/4 cup
Splenda and cinnamon. Bring to a boil over medium heat and cook for 2
minutes. Remove from heat.

Place the soup in a large bowl. Cover the bowl and refrigerate the soup for
about 3 hours, or until completely chilled. Stir in the yogurt.

To prepare the garnish, place blueberries and remaining Splenda and juice
drink in a blender. Process until smooth. Strain blueberry mixture through a
sieve.

Spoon 1 cup of soup into each of four bowls. Drizzle each serving with 1
tablespoon garnish.

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