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06-12-2011 09:32 PM
This is nice and refreshing for the summer.
CHILLED RASPBERRY YOGURT SOUP
2 cups fresh or frozen
unsweetened raspberries
1 cup vanilla yogurt
1 cup milk
1½ teaspoons lemon zest
2 tablespoons lemon juice
1 to 2 tablespoons packed light brown sugar
Place all ingredients in a blender; blend until smooth. Serve immediately or cover and refrigerate for up to 4 days. Garnish with additional yogurt and raspberries, if desired.
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