Yield: 1 Pint

INGREDIENTS:

2 (10-ournce) packages frozen sliced strawberries in syrup, thawed
1/4 cup sugar
1/4 cup lemon juice
1 (8-ounce) carton strawberry low-fat yogurt

DIRECTIONS:

To make sorbet, drain strawberries. Combine drained strawberries, 1/4 cup sugar, lemon juice, and 1 carton yogurt in a blender, and process until smooth. Pour mixture into an 8-inch square baking dish; cover and freeze until firm, stirring occasionally.

NOTE: For the sorbet, substitute 2 cups sliced fresh strawberries for the 2 (10-ounce) packages of frozen, if desired. Combine strawberries and 1/2 cup sugar; stir well. Let stand 1 hour; drain. Add drained strawberries, lemon juice, and 1 carton yogurt to blender; process until smooth.

NOTE: The sorbet also can be made in a 1-quart ice cream freezer.

Thanks to the California Strawberry Commission for this great recipe.