Raspberry Frozen Yogurt

Ingredients:

3 cups raspberries
2/3 cup sugar
1 tablespoon cornstarch
1 cup milk
1/4 cup corn syrup
1 cup plain yogurt

Directions: 

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 the ice cream maker. Freeze according to manufacturer's instructions.