Fruit Terrine With Raspberry Sauce

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1 pt (2 CUPS) FRESH STRAWBERRIES FOLLOWS)
HULLED FRESH STRAWBERRIES AND
2/3 c SUGAR RASPBERRIES OPTIONAL
1/4 c ORANGE JUICE RASPBERRY SAUCE
2 tb LEMON JUICE 1 pt FRESH RASPBERRIES OR 1 PKG
2 CONTAINERS (80Z EA) (12OZ) UNSWEETENED FROZEN
STRAWBERRY LOW-FAT YOGURT 2 tb SUGAR
RASPBERRY SAUCE (RECIPE 1 ts VANILLA EXTRACT
8 servings
In Food Processor, Process 1 Pint Strawberries About 3o Secs. Or Until
Smooth. In Sm. Saucepan Over Med-low Heat, Combine Sugar, Orange Juice And
Lemon Juice; Heat About 3 Min. Or Until Sugar Dissolves, Stirring
Occasionally. Add Sugar Mixture To Strawberry Puree; Process About 15 Secs.
Or Just Until Blended. Pour Mixture Into 9-inch Square Metal Baking Pan;
Stir In Yogurt. Freeze About 1 Hour Or Until Partially Frozen. Stir Mixture
To Break Up Ice Crystals; Return To Freezer For 1 Hour Longer. Stir Mixture
Again. Transfer To 7- By -4 By 3 Inch Loaf Pan. Freeze About 3 Hours Or
Overnight Until Firm. Prepare Raspberry Sauce. To Serve, Remove Terrine
From Freezer, Dip Bottom Of Pan Into Warm Water. With Knife, Loosen Around
Edges; Unmold Onto Platter. Slice And Serve With Raspberry Sauce; Garnish
With Fresh Strawberries And Raspberries.

Per Serving: (with 2 Tb Sauce) 170 Cal., 3gr. Pro., 39gr Carb., 1gr. Fat,
5% Cal From Fat, 2mg. Chol., 34mg. Sod.