Chilled Raspberry Soup with Vanilla Scented Mascarpone


Chilled Raspberry Soup with Vanilla Scented Mascarpone

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Servings and Ingredients

For the soup:
4 (1/2-pint) containers (6 oz each) fresh raspberries or 2 (12 oz each) bags frozen raspberries, thawed
1 ¼ c. water
1 c. moscato wine
1 c. reduced-sugar cran-raspberry juice
½ c. sugar
1 ½ tsp. ground cinnamon
3 knobs of fresh ginger, peeled
1 tbsp. lemon juice
6 crumbled ginger snap cookies
For the mascarpone:
1 c. mascarpone
2 tbsp. honey
½ tsp. pure vanilla extract
Seeds scraped from 1 vanilla bean
2 tbsp. heavy cream


  1. For the soup:
  2. In a large saucepan, add the raspberries, water, wine, cran-raspberry juice, sugar, cinnamon and ginger. Bring just to a boil over medium heat, stirring to break up raspberries.
  3. Remove from the heat; strain to remove seeds and ginger, whisk in lemon juice and allow to cool.
  4. Serve in bowls with a dollop of vanilla scented mascarpone and sprinkle the crumbled ginger snaps over the top.
  5. For the mascarpone:
  6. Put all the ingredients into a chilled mixing bowl. Using the whisk attachment, whip on high for about 3 minutes until slightly fluffy.
  7. Serve a dollop on the raspberry soup.

Nutrition facts


220 Calories per serving

Amounts Per Serving

  • Total Fat: 14.5g
  • Cholesterol: 37.5g
  • Sodium: 27.5g
  • Total Carbohydrates: 20g
  • Protein: 0g

Recipe Source:

Serves 16.