20 ounces frozen raspberries, thawed
1 1/4 cups water
1/4 cup white wine
1 cup cran-raspberry juice
1/2 cup sugar
1 1/2 teaspoons ground cinnamon
3 whole cloves
1 tablespoon lemon juice
1 (8 ounce) container low-fat raspberry yogurt
1/2 cup sour cream


In a blender, puree raspberries, water and wine if desired. Transfer to a large saucepan; add the cran-raspberry juice, sugar, cinnamon and cloves. Bring just to a boil over medium heat.

Remove from the heat; strain and allow to cool. Whisk in lemon juice and yogurt. Refrigerate. To serve, pour into small bowls and top with a dollop of sour cream.