Low Carb Chilled Raspberry Soup -

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Low Carb Chilled Raspberry Soup

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By Jan McCracken

Posted July 23rd, 2007

This article is reprinted with permission from Healthy Carb Cookbook For Dummies (For Dummies (Cooking)), by Jan McCracken, (2005, For Dummies)

Healthy Carb Cookbook For Dummies (For Dummies (Cooking))

Servings:	6
Author Notes:	Talk about a way to make an impression. After you've served your girlfriends a fashionable brunch, top it off with a chilled raspberry soup for dessert. Add a delightful coffee drink, and you have yourself a winner. It's so simple, yet so divine. Preparation Time: 20 Minutes Cooking Time: 25 Minutes Refrigeration Time: 6 to 8 Hours
Ingredients:	2 packages (10 ounces each) frozen red raspberries, thawed 2 cups dry red wine (Burgundy works well) 2 1/2 cups water 3-inch cinnamon stick 1/4 cup Splenda® sugar substitute 1 1/2 tablespoons cornstarch whipped cream
Instructions:	Makes 6 1-Cup Servings 1. Combine the raspberries, wine, water, cinnamon, and sugar substitute in a deep, stainless steel saucepan. 2. Bring the mixture to a boil. Reduce heat and simmer over heat for 15 minutes. 3. Press the raspberry mixture through a sieve placed over a bowl to catch the juices. Discard the seeds (if seeds don't bother you, skip this step, I do). 4. In a small bowl, combine 1/4 cup of the raspberry liquid and the cornstarch, stirring well. Bring remaining liquid to a boil. Reducing the heat to low, stir in the cornstarch mixture. 5. Stirring constantly, cook until slightly thickened. Chill for 6 to 8 hours. 6. Serve chilled soup with a dollop of freshly whipped cream. Per Serving: Calories 89 (From fat 30); Fat 3g (Saturated 2g); Cholesterol 10mg; Sodium 3mg; Carbohydrate 14g; Dietary Fiber 6g; Net Carbohydrate 8g; Protein 1g.