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 T 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.