Chilled Raspberry Soup in April and it has been getting a lot of hits. I'm thinking that the warmer weather is drawing people to look for recipes that don't heat up the kitchen and are light and luscious. Based on demand, I guess I ought to share the recipe for another chilled yogurt "soup" that was served at the same wedding as the Chilled Raspberry Soup. This soup is also from the Museum Cafe Menu at BYU. It's has more of a citrus flavor, but is just as delightfully delicious topped with fresh (or frozen) berries.
(recipe from the Museum Cafe at BYU)
1 32 oz container of Vanilla yogurt
1/2 lb. sour cream
1/3 cup minute maid orange juice
1/3 cup pineapple juice
1 cup powdered sugar
Combine all of the ingredients and whisk together until the sugar is dissolved and the soup is smooth.
Serve with fresh or frozen berries on top.