Serves: 8
Total Calories: 265
1. At least 2 1/2 hours or up to 4 1/2 hours before serving:
2. In a blender container, place raspberries cover. Blend at high speed for 45 seconds or until smooth. Strain raspberries through a sieve by pressing with the back of a spoon to remove seeds.
3. In a medium bowl, stir raspberry purée and sour cream until smooth. Stir in heavy cream, sherry and grenadine.
4. In a small saucepan, mix gelatin and water let stand for 1 minute. Over low heat, stir until gelatin is dissolved. Stir into raspberry mixture until well blended. Cover and chill for 2 to 4 hours.
5. Spoon raspberry mixture into sherbet glasses. Top with whipped cream and mint leaves if desired.
This Chilled Raspberry Soup recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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