Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

20 oz Frozen raspberries,
In pouches
2 Chicken bouillon cubes or
2 pk Instant chicken broth
1 1/4 c Boiling water
1/2 c Pineapple juice
2 tb Sugar
1/2 c Commercial sour cream

1. To thaw raspberries, place pouches in Microwave Oven and heat,
uncovered, 1 minute. Allow to stand 1 minute and then heat an
additional 1 minute. Allow to stand 1 minute to distribute the heat.
If not completely thawed, heat an additional minute. 2. Pour thawed
berries and juice into the container of a blender and blend until
smooth. Berries may also be pressed through a sieve or food mill. 3.
In a large, heat-resistant, non-metallic bowl, combine chicken
bouillon, 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 of
sour cream.

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