Lowfat Strawberry Frozen Yogurt - 5 cups (ten ½-cup servings)

• 4 cups lowfat plain yogurt, strained through a cheesecloth* for 2 to 4 hours
• ½ cup granulated sugar pinch salt
• 1 teaspoon pure vanilla extract
• 2 tablespoons light corn syrup
• 1 pound frozen mixed berries
• 1½ tablespoons honey
• 1½ tablespoons fresh lemon juice

Nutritional information per serving (based on ½ cup): Calories 123 (8% from fat) • carb. 27g • pro. 4g • fat 1g • sat. fat 1g • chol. 3mg • sod. 73mg • calc. 167mg • fiber 2g

1. In a large bowl, whisk the strained yogurt with the sugar, salt, vanilla and corn syrup; reserve. In a medium saucepan, heat the berries, honey and lemon juice on low for about 10 minutes, or until just softened.
2. Strain, discarding liquid, and cool. Once the berries are cooled, stir into the yogurt/sugar mixture. Cover and refrigerate 2 to 3 hours, or overnight. T
3. urn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The frozen yogurt will have a soft, creamy texture. If a firmer consistency is desired, transfer the frozen yogurt to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. *If you do not have a cheesecloth, you can use a couple of layered paper towels.