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Cream of Raspberry Almond Soup

2-1/2 c. cold milk
1 (3-3/8 oz.) pkg. instant vanilla pudding and pie filling
1 (10 oz.) pkg. raspberries in syrup, thawed
1 c. cream style cottage cheese
1 tsp. almond extract
Mint leaves, for garnish

In electric blender container, blend milk and pudding mix at low speed for 1 minute. Add raspberries, cottage cheese and extract; blend until smooth. Serve immediately garnished with mint springs, or cover and chill until serving time (thin to desired consistency with additional milk if necessary).

MANDARIN ORANGE:
Substitute 1 (11 ounce) can undrained mandarin orange segments for raspberries. Serving Suggestion: Prepare raspberry and mandarin orange soups, pour simultaneously into each bowl and swirl.

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