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.
