Ingredients
3 cups raspberries
2/3 cup sugar
1 tablespoon cornstarch
1 cup milk
1/4 cup corn syrup
1 cup plain yogurt
Method of Cooking
In food processor purée the raspberries for about 1 minute or until smooth. Strain and discard seeds. Set aside. Combine the sugar and cornstarch in a small saucepan. Add the milk and bring
to a boil. Cook 1 minute, stirring constantly. Remove from the heat. Stir in raspberry purée and
corn syrup. Let the mixture cool completely. Combine the raspberry mixture and yogurt in a bowl;
stir well. Cover and chill 8 hours. Pour raspberry mixture into a ice cream machine. Freeze
according to manufacturer's instructions.

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Momsfood