Recipe - Raspberry Frozen Yogurt

3 cup Fresh raspberries (about 3
halfpints)
2/3 cup Sugar
1 tablespoon Cornstarch
1 cup Skim milk
One fourth cup Lightcolored corn syrup
1 cup Plain lowfat yogurt

Raspberry Frozen Yogurt

In food processor, add raspberries. Proccess about 1 minute or until
smooth. Strain and discard seeds. Set aside. Combine sugar and cornstarch
in a small saucepan. Add milk; bring to a boil, and cook 1 minute, stirring
constantly. Remove from heat. Stir in raspberry puree and corn syrup. Cool
completely. Combine raspberry mixture and yogurt in a bowl; stir well.
Cover and chill 8 hours. Pour raspberry mixture into a freezer can of a
1quart handturned or One half gallon electric freezer. Freeze according to
manufacturer's instructions. Allow to ripen 1 hour in freezer can. Yield: 8
servings (about 149 calories per One half cup serving)

Posted by Susan Goldfield Recipes by "Cooking Light" magazine July/August
1991 issue

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini