In a blender puree raspberries, wine, and water. Transfer to a large saucepan; add the cran-raspberry juice, sugar, cinnamon, and cloves. Bring just to a boil over medium heat. Remove from heat, strain, and allow to cool. Whisk in lemon juice and yogurt. Refrigerate.

For toasted pound cake croutons, slice pound cake horizontally into thirds. Cut each layer into cubes and spread on an ungreased cookie sheet. Place in a preheated 200°F oven; check cubes and turn them every 10 minutes to toast evenly.

Process takes about 30 minutes. Cool completely and store cubes in plastic bags. May be made ahead.

To serve, pour soup into small bowls, sprinkle with croutons, and top each serving with a dollop of the sour cream mixed with powdered sugar. Makes 5 to 6 servings. Recipe from Patty Hunt of Ankeny.