FRUIT SOUP II

Ingredients

• 20 oz Frozen raspberries,
• In pouches
• 2Chicken bouillon cubes or
• 2 pk Instant chicken broth
• 1 1/4 cBoiling water
• 1/2 cPineapple juice
• 2 tb Sugar
• 1/2 cCommercial sour cream

Preparation

1.
To thaw raspberries, place pouches in Microwave Oven and heat,uncovered, 1 minute.
Allow to stand 1 minute and then heat anadditional 1 minute.
Allow to stand 1 minute to distribute the heat.
If not completely thawed, heat an additional minute.
2.
Pour thawedberries and juice into the container of a blender and blend untilsmooth.
Berries may also be pressed through a sieve or food mill.
3.
In a large, heat-resistant, non-metallic bowl, combine chickenbouillon, water, pineapple juice and sugar; stir until dissolved.
4.
Heat, uncovered, in Microwave Oven 2 minutes.
Stir in raspberries.
5.
Chill several hours or overnight.
6.
Serve garnished with a dollop ofsour cream.