Serves: 4
Total Calories: 99
Place raspberries in a blender; cover and process until smooth. Strain and discard seeds. Cover and refrigerate puree. Place peaches and lemon juice in the blender; cover and process until smooth. Transfer to a bowl; sit in nectar, yogurt, add sugar as needed according to tartness and extract. Cover and refrigerate for 2 hours.
To garnish, drizzle 1 tablespoon raspberry puree in a 3 in. circle on top of each serving. Use a toothpick to draw six lines toward the center of circle, forming a flower.
This Just Peachy Soup recipe is from the 2011 HomeCook'n Collection Cookbook. Download this Cookbook today.
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