Nutrition per serving may change if servings are adjusted.
2 cups cranberries
2½ cups water
1½ cups plus 1 teaspoon sugar, divided
6 tablespoons lemon juice
3 tablespoons orange juice
1 quart nonfat or low-fat frozen vanilla yogurt
Fresh mint leaves for garnish
Combine cranberries, water and 1½ cups sugar in a medium saucepan; bring to a simmer. Remove about 12 whole berries to a paper towel, sprinkle them with the remaining 1 teaspoon sugar and reserve for garnish. Continue to cook cranberry mixture, stirring often, until berries are tender, about 5 minutes. Remove about ⅓ cup of the cooked berries and chop coarsely. Set aside.
Strain the remaining cranberry mixture through a sieve into a bowl, discarding skins. Let cool. Stir in lemon and orange juice along with the reserved chopped berries. Freeze in an ice cream freezer according to manufacturer's directions. (Alternatively, pour the sorbet mixture into a metal cake pan and freeze until almost solid, about 6 hours. Crack into chunks and process in a food processor until smooth.)
While the cranberry sorbet is freezing, put a 6-cup bombe mold or deep bowl in the freezer. Soften frozen yogurt in the refrigerator for about 30 minutes. Evenly coat the inside of the chilled mold or bowl with the softened yogurt. Return to the freezer to firm up, about 30 minutes. Fill the center with the cranberry sorbet. Cover and freeze for 5 hours.
An hour before serving, dip the mold into very hot water, wipe dry and quickly invert onto a serving plate. Cover with plastic wrap and return to the freezer. About 15 minutes before serving, transfer the bombe to the refrigerator to soften slightly. Just before serving, garnish the top of the bombe with the reserved sugared cranberries and mint leaves.