4 cups rasberries
1/2 c sugar
1/4 c cranberry juice cocktail
1 c sour cream
Place rasberries, sugar, and cranberry juice in blender. Cover and blend on high until smooth.
Pour rasberry mixture into bowl, stir in sour cream, Cover and refrigerate 1 to 2 hours or until cold.
Serve topped with dollops of additional sour cream and rasberries if desired.
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