3 pints raspberries
2 tablespoon fresh lemon juice
1 1/3 cups powdered sugar
1 cup nonfat yogurt, plain
1. In a food processor, puree raspberries with lemon juice. To remove seeds, force the puree through a fine strainer into a bowl.
2. Whisk in sugar and yogurt. If necessary, chill until cold. Pour into the canister of an ice cream maker and freeze according to the manufacturer's instructions.
3. Alternatively, freeze the mixture in a shallow metal cake pan until solid, about 6 hours.
4. Break into chunks and process in a food processor.