Nutrition per serving may change if servings are adjusted.
3 pints raspberries
2 tablespoons lemon juice
1⅓ cups instant-dissolving sugar
1 cup plain nonfat yogurt
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.
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.)