Raspberry Yogurt And Fruit - cooking recipe

Ingredients

1 (10 oz.) pkg. frozen raspberries in light syrup, thawed
2 tsp. cold water
1/2 tsp. cornstarch
2 oranges, peeled with pith removed and sectioned
1 medium papaya, pared, seeded and cut into 1/2-inch cubes
1 medium banana, peeled and sliced
1/4 c. fresh blueberries, rinsed
10 fresh strawberries, rinsed, hulled and sliced
1 c. plain nonfat yogurt

Preparation

Puree raspberries with syrup in food processor or blender. Strain; discard seeds.
In a small saucepan over high heat, bring raspberry puree to boiling.
In a small bowl, combine cold water and cornstarch; add to boiling puree.
Cook over medium-high heat, whisking constantly, 2 to 4 minutes, or until slightly thickened. Transfer to mixing bowl.
Put in freezer for 15 minutes, or until cold, but not frozen.