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 manufacturers 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