RASPBERRY FROZEN YOGURT
- 3 cups raspberries
- 2/3 cup sugar
- 1 tablespoon cornstarch
- 1 cup milk
- 1/4 cup corn syrup
- 1 cup plain yogurt
1. In food processor purée the raspberries for about 1 minute or until smooth. Strain and discard seeds. Set aside.
2. Combine the sugar and cornstarch in a small saucepan. Add the milk and bring to a boil. Cook 1 minute, stirring constantly.
3. Remove from the heat. Stir in raspberry purée and corn syrup. Let the mixture cool completely. Combine the raspberry mixture and yogurt in a bowl; stir well.
4. Cover and chill 8 hours. Pour raspberry mixture into a ice cream machine. Freeze according to manufacturer’s instructions.