Blackberry Frozen Yogurt
|Blackberries||3 Cup (48 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Skim milk||1 Cup (16 tbs)|
|Light colored corn syrup||1⁄4 Cup (4 tbs)|
|Plain low fat yogurt||1 Cup (16 tbs)|
1. Place 3 cups blackberries in container of an electric blender or food, processor; cover and process 45 seconds or until smooth. Transfer to a wire-mesh strainer; press with back of spoon against the sides of strainer to squeeze out juice. Discard seeds and pulp in strainer.
2. Combine sugar and cornstarch in a small saucepan. Add milk; bring to a boil, and cook, stirring constantly, 1 minute. Remove from heat. Stir in blackberry puree and corn syrup. Cool completely.
3. Combine blackberry mixture and yogurt in a bowl, stirring well. Cover and chill thoroughly.
4. Pour mixture into freezer can of a 2-quart hand-turned or electric freezer. Freeze according to manufacturer's instructions. Let stand 1 hour, if desired. Scoop into individual dessert bowls. If desired, garnish with blackberries and mint sprigs. Serve immediately.