• 3-3/4 cups vanilla lowfat yogurt
• 2-1/2 cups Driscoll's blackberries
• 1/2 cup light-colored corn syrup
• 1/4 cup sugar
• 1/2 cup coarsely chopped semisweet chocolate

In a blender container or food processor bowl, combine half of the yogurt, 1/2 cup of the berries, half of the corn syrup and half of the sugar. Cover and blend or process until almost smooth. Pour mixture into ice cream freezer container. Repeat. Freeze mixture in an electric ice cream freezer according to manufacturer’s directions. Remove dasher from freezer. Add remaining berries and the chopped chocolate; stir to distribute. Ripen.

Note: To ripen frozen yogurt or ice cream, after stirring in berries and chocolate, cover top of freezer can with waxed paper or foil. Plug hole in lid and replace lid. Pack outer freezer bucket with enough ice and rock salt to cover top of freezer can, using about 4 cups ice and 1 cup salt. Ripen about 4 hours.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 521, fat 9.6g, 15% calories from fat, cholesterol 11mg, protein 14.4g, carbohydrates 103.7g, fiber 6.0g, sugar 86.8g, sodium 204mg, diet points 10.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.9, Bread: 0.0, Lean meat: 0.0, Fat: 1.5, Sugar: 5.9, Very lean meat protein: 0.0

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