Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Yogurt | 170g plain Greek | 100 |
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pint ripe raspberries
- ½ cup granulated sugar
- 2 small lemons sliced thin
- 2 cups cold water
- 1 stick cinnamon
- 2 cups sour cream
- 2 cloves
Directions
Put all ingredients except sour cream into a heavy pot and bring to a boil.
Lower heat and simmer 10 minutes.
Remove cinnamon stick and cloves.
Put cooked berry mixture in blender for about 20 seconds.
Cool and chill well.
Stir in sour cream just before serving.
Category:Cathy's Recipes
Category:Fruit Soup Recipes
Category:Raspberry Recipes
Category:Lemon Recipes
Category:Sour cream Recipes