Raspberry Frozen Yogurt

http://www.eatingwell.com/recipes/raspberry_frozen_yogurt.html

From EatingWell:  July/August 1994

Keep frozen raspberries on hand in the freezer year-round so that, at a moment's notice, you can make this luxurious but simple dessert.

6 servings, 3/4 cup each | Active Time: 10 minutes | Total Time: 40 minutes

Ingredients

• 3 pints raspberries
• 2 tablespoons lemon juice
• 1 1/3 cups instant-dissolving sugar
• 1 cup plain nonfat yogurt

Preparation

1. Puree raspberries with lemon juice in a food processor. To remove seeds, force the puree through a fine strainer into a bowl. Whisk in sugar and yogurt. If necessary, chill until cold.
2. Pour into the canister of an ice cream maker and freeze according to the manufacturer’s instructions. (Alternatively, freeze the mixture in a shallow metal cake pan until solid, about 6 hours. Break into chunks and process in a food processor.)

Nutrition

Per serving : 189 Calories; 1 g Fat; 0 g Sat; 0 g Mono; 1 mg Cholesterol; 50 g Carbohydrates; 3 g Protein; 8 g Fiber; 24 mg Sodium; 192 mg Potassium

3 Carbohydrate Serving

Exchanges: 1 fruit, 2 other carbohydrate