Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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