• 1/2 Cup California natural raisins
  • 1/2 Cup Californian golden raisins
  • 1/2 Cup dry sherry
  • 1 Tablespoon honey
  • 1 Tablespoon balsamic vinegar
  • 2 Cups plain lowfat yogurt
  • 1 Cup lowfat milk
  • 1 large cucumber; peeled, seeded and chopped
  • 2 hard-cooked eggs, chopped
  • 1/4 Cup scallions, minced
  • 1/4 Cup fresh chives, minced
  • 1 Teaspoon salt
  • 1/2 Teaspoon white pepper
  • 1/2 Cup fresh mint, chopped
  • 1 Cup walnuts, chopped
  • 1 Tablespoon California natural raisins; for garnish
  • 1 Tablespoon California golden raisins; for garnish
  • 1 Tablespoon chopped walnuts; for garnish
  • 1 Tablespoon chopped fresh chives; for garnish
  • 6 sprigs fresh mint; for garnish


Soak raisins in sherry, honey, and balsamic vinegar for 20 minutes. In large bowl, combine yogurt, milk, cucumber, eggs, scallions, chives, salt, pepper and chopped mint. Add raisins with liquid and walnuts. Cover and chill for at least 3 to 4 hours or overnight. Stir soup and adjust seasonings. Serve in chilled clear glass bowls accompanied with raisins, walnuts, chives and sprigs of mint in small condiment bowls or spooned on top of soup.

Nutrition Facts Per Serving

Calories 350 (Calories from Fat 41%); Total Fat 16 ( Saturated Fat 3; Trans Fat 0; ); Cholesterol 80; Sodium 520; Potassium 712; Total Carbohydrate 39; Dietary Fiber 3; Sugars 30; Protein 12; Calcium 280; Iron <1;

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There are many more ways to use raisins for healthy cooking. Take a look at our recipe page for more delicious dishes.
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Raisins are excellent food choices for most individuals, including those with Type 2 diabetes mellitus (T2DM).
- James W. Anderson, M.D., Professor of Medicine and Clinical Nutrition, Emeritus, University of Kentucky.