Makes 6 1-Cup Servings

1. Combine the raspberries, wine, water, cinnamon, and sugar substitute in a deep, stainless steel saucepan.

2. Bring the mixture to a boil. Reduce heat and simmer over heat for 15 minutes.

3. Press the raspberry mixture through a sieve placed over a bowl to catch the juices. Discard the seeds (if seeds don't bother you, skip this step, I do).

4. In a small bowl, combine 1/4 cup of the raspberry liquid and the cornstarch, stirring well. Bring remaining liquid to a boil. Reducing the heat to low, stir in the cornstarch mixture.

5. Stirring constantly, cook until slightly thickened. Chill for 6 to 8 hours.

6. Serve chilled soup with a dollop of freshly whipped cream.

Per Serving: Calories 89 (From fat 30); Fat 3g (Saturated 2g); Cholesterol 10mg; Sodium 3mg; Carbohydrate 14g; Dietary Fiber 6g; Net Carbohydrate 8g; Protein 1g.