This is an adaptation of a recipe created by our local berry farm.

Ingredients

　　2 cups raspberries

　　1/2 cup sugar

　　1/2 cup nonfat plain yogurt

　　2 cups ice water

　　1/2 cup red wine

　　Puree the raspberries in a blender or food processor. Press through a sieve to remove seeds. In a bowl mix raspberries with sugar and yogurt. Add ice water and wine. Ladle into soup bowls and garnish with mint or raspberry leaves and whole raspberries.

Nutrition Per Serving

　　#### Nutritional analysis provided by Cooking Without a Grain of Salt

　　Reprinted with permission from Cooking without a Grain of Salt: Helpful Hints and Tasty Recipes for Creating Delicious Low-Salt Meals for Your Whole Family! by Elma W. Bagg, Susan Bagg Todd and Robert Ely Bagg. Copyright © 1964 by Elma Bagg; revised edition copyright © 1998 by Susan Bagg Todd and Robert Ely Bagg. Published by Bantam Books, an imprint of the Random House Publishing Group, a division of Random House, Inc.