Fruity Frozen Yogurt

Source: KSL TV, accessed June 15, 2005

2 lb. fresh or frozen seasonal fruit, thawed

1 cup sugar

½ cup corn syrup

⅓ cup fresh lemon juice

1 32 oz. container plain nonfat yogurt

Place the berries in a blender or food processor (include the juice if you use frozen berries). Add the lemon juice and puree the berries.

Whisk the corn syrup and suga into strained berry puree. You should have approximately 1 quart of liquid.

In a large separate bowl, gently whisk yogurt until smooth. Add the berry mixture to yogurt, blending all ingredients together until thoroughly combined.

Transfer mixture to an ice cream maker and freeze according to manufacturer's instructions.