From the Kitchen of:  Bonnie
Source:  Taste of Home

 

1	pkg.(20 oz.)	frozen raspberries, thawed
1 1/4	cups	water
1/4	cup	white wine, optional
1	cup	cran-raspberry juice
1/2	cup	sugar
1 1/2	tsp.	ground cinnamon
3		whole cloves
1	tbsp.	lemon juice
1	carton (8 oz.)	raspberry yogurt
1/2	cup	sour cream

• In a blender, puree raspberries, water and wine if desired.
• Transfer to a large saucepan; add cran-raspberry juice, sugar, cinnamon and cloves.
• Bring to a boil over medium heat.
• Remove from heat, strain and let cool.
• Whisk in lemon juice and yogurt.
• Refrigerate.
• To serve, pour into bowls and top with a dollop of sour cream.