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Raspberry frozen yogurt

Yield: 8 Servings

Ingredients:

• 3 c Fresh raspberries (about 3 -half-pints)
• 2/3 c Sugar
• 1 tb Cornstarch
• 1 c Skim milk
• 1/4 c Light-colored corn syrup
• 1 c Plain low-fat yogurt

Instructions:

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 1-quart hand-turned or 1/2 gallon electric freezer. Freeze according to manufacturer's instructions. Allow to ripen 1 hour in freezer can. Yield: 8 servings (about 149 calories per 1/2 cup serving) Posted by Susan Goldfield Recipes by "Cooking Light" magazine July/August 1991 issue

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