|Frozen raspberries||20 Ounce (Two 10 Ounce Packages, In Pouches)|
|Chicken bouillon cubes/2 envelopes instant chicken broth||2|
|Boiling water||1 1⁄4 Cup (20 tbs)|
|Pineapple juice||1⁄2 Cup (8 tbs)|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
To thaw raspberries, slit pouches and place in microwave oven on DEFROST for 4 to 5 minutes or until completely defrosted.
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.
In a large, heat-resistant, non-metallic bowl, combine chicken bouillon, water, pineapple juice and sugar; stir until dissolved.
Heat, uncovered, on full power 2 minutes.
Stir in raspberries.
Chill several hours or overnight.