COMBINE MILK AND CORNSTARCH IN A SMALL SAUCEPAN ; STIR WELL . COOK OVER MEDIUM HEAT , STIRRING CONSTANTLY ,UNTIL MIXTURE IS THICKENED AND BUBBLY . REMOVE FROM HEAT , AND STIR IN CORN SYRUP . SET ASIDE .
PLACE RASPBERRIES IN CONTAINER OF AN ELECTRIC BLENDER ; COVER AND PROCESS 45 SECONDS OR UNTIL SMOOTH . TRANSFER TO A WIRE MESH STRAINER ; PRESS WITH BACK OF SPOON AGAINST THE SIDES OF THE STRAINER TO SQUEEZE OUT JUICE . DISCARD SEEDS AND PULP . ADD RASPBERRY JUICE AND YOGURT TO MILK MIXTURE , STIRRING WITH A WIRE WHISK UNTIL BLENDED . COVER AND CHILL THOROUGHLY .
POUR MIXTURE INTO FREEZER CAN OF A 2 - OT ELECTRIC FREEZER . FREEZE ACCORDING TO MANUFACTURERS INSTRUCTIONS . PACK FREEZER WITH ADDITIONAL ICE AND ROCK SALT ,AND LET STAND 1 HOUR . SCOOP INTO INDIVIDUAL DESSERT BOWLS .
Originally Submitted
8/3/2008
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