Creamy Peach Soup With Raspberry Coulis

Ingredients

• 0.3 teaspoon almond extract 
• 1.8 cups ginger ale divided
• 0.5 cup grape juice concentrate white frozen
• 16 ounce peaches unsweetened frozen thawed
• 2 tablespoons powdered sugar 
• 14 ounce raspberries unsweetened frozen thawed
• 8 ounce carton vanilla yogurt low-fat

Equipment

• food processor
• bowl
• ladle
• sieve
• spatula

Directions

1. Add first 3 ingredients and 1/2 cup ginger ale to food processor bowl; puree until smooth. Cover and chill.
2. Pour raspberry mixture through a fine wire-mesh strainer into a small bowl. Use a rubber spatula against sides of strainer to extract juice; discard seeds. Cover and chill.
3. Place peaches, yogurt, and grape juice concentrate in food processor bowl; puree until smooth. Cover and chill 1 hour.
4. Add remaining 1 1/4 cups ginger ale to peach mixture just before serving, stirring well. To serve, ladle about 1 cup peach mixture into each of 5 individual serving bowls; drizzle each with 1/4 cup raspberry coulis.
5. Serve immediately.