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
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|Serving Size: 1 Serving (154g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 5 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0g|
|Cholesterol 3.1mg||1 %|
|Sodium 60.1mg||2 %|
|Potassium 175.3mg||5 %|
|Total Carbohydrate 63.9g||19 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 63.9g|
|Protein 3.7g||5 %|
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Calories per serving: 267
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