| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts |
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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