Recipe - Strawberry Yogurt Ice Cream

225 g 8 ounce strawberries
75 g 3 ounce sugar.
450 g Or 16 ounce low fat natural
Yogurt
1 Egg white (optional).

Puree the strawberries and sugar, then sieve if preferred. Mix with the
yogurt. Freeze in an ice cream maker for 20 minutes. Alternatively, place
the mixture in a freezer until just beginning to freeze around the edges.
Whisk the egg white and fold into the part frozen mixture. Return the ice
cream to the freezer until frozen.

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