Cool Raspberry Soup

1 bag (20 ounces) frozen raspberries, thawed
1-1/4 cups water
1/4 cup white wine, optional
1 cup cran-raspberry juice
1/2 cup sugar
1-1/2 teaspoons ground cinnamon
3 whole cloves
1 tablespoon lemon juice
1 carton (8 ounces) raspberry flavor yogurt
1/2 cup sour cream

In a blender, puree raspberries, water and wine if desired. Transfer to a large saucepan; add the cran-raspberry juice, sugar, cinnamon and cloves. Bring just to a boil over medium heat. Remove from the heat; strain and allow to cool.

Whisk in lemon juice and yogurt. Refrigerate. To serve, pour into small bowls and top with a dollop of sour cream. Makes 4-6 servings.