Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 pt (2 CUPS) FRESH STRAWBERRIES FOLLOWS)
HULLED FRESH STRAWBERRIES AND
2/3 c SUGAR RASPBERRIES OPTIONAL
1/4 c ORANGE JUICE RASPBERRY SAUCE
2 tb LEMON JUICE 1 pt FRESH RASPBERRIES OR 1 PKG
2 CONTAINERS (80Z EA) (12OZ) UNSWEETENED FROZEN
STRAWBERRY LOW-FAT YOGURT 2 tb SUGAR
RASPBERRY SAUCE (RECIPE 1 ts VANILLA EXTRACT

IN FOOD PROCESSOR, PROCESS 1 PINT STRAWBERRIES ABOUT 3O SECS. OR UNTIL
SMOOTH. IN SM. SAUCEPAN OVER MED-LOW HEAT, COMBINE SUGAR, ORANGE JUICE AND
LEMON JUICE; HEAT ABOUT 3 MIN. OR UNTIL SUGAR DISSOLVES, STIRRING
OCCASIONALLY. ADD SUGAR MIXTURE TO STRAWBERRY PUREE; PROCESS ABOUT 15 SECS.
OR JUST UNTIL BLENDED. POUR MIXTURE INTO 9-INCH SQUARE METAL BAKING PAN;
STIR IN YOGURT. FREEZE ABOUT 1 HOUR OR UNTIL PARTIALLY FROZEN. STIR MIXTURE
TO BREAK UP ICE CRYSTALS; RETURN TO FREEZER FOR 1 HOUR LONGER. STIR MIXTURE
AGAIN. TRANSFER TO 7- BY -4 BY 3 INCH LOAF PAN. FREEZE ABOUT 3 HOURS OR
OVERNIGHT UNTIL FIRM. PREPARE RASPBERRY SAUCE. TO SERVE, REMOVE TERRINE
FROM FREEZER, DIP BOTTOM OF PAN INTO WARM WATER. WITH KNIFE, LOOSEN AROUND
EDGES; UNMOLD ONTO PLATTER. SLICE AND SERVE WITH RASPBERRY SAUCE; GARNISH
WITH FRESH STRAWBERRIES AND RASPBERRIES.

PER SERVING: (WITH 2 TB SAUCE) 170 CAL., 3GR. PRO., 39GR CARB., 1GR. FAT,
5% CAL FROM FAT, 2MG. CHOL., 34MG. SOD.

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