Fresh Raspberry Soup

1/3 c. sugar

2 T. cornstarch

1/2 t. zest of orange (orange rind, grated finely)

2 c. orange juice

2/3 c. water

1 c. extra creamy vanilla yogurt

Process raspberries in blender. Strain and discard seeds. Combine with sugar, cornstarch, orange zest, orange juice and water. Cook in a large stock pot over medium heat. Stir until it boils. Reduce heat to low and simmer for one minute. Remove and cook. Cover and chill for 1 hour. Then gently fold in 2/3 c. yogurt. Top with remaining yogurt. Can serve in these and use this to make the vanilla topping pretty. Makes 8 servings.

Grocery List:

7 c. raspberries

sugar
cornstarch
1 orange

orange juice
water
extra creamy vanilla yogurt

Approximate cost: $17.01