Fruit Studded Yogurt - cooking recipe

Ingredients

2 (17 oz. each) cans apricot halves in heavy syrup
1/2 c. sugar
2 Tbsp. lemon juice
1/4 tsp. ground cinnamon
1 (32 oz.) container plain nonfat yogurt
1 pt. strawberries, hulled and sliced
1/2 pt. blueberries

Preparation

Drain apricots; reserve 1/2 cup syrup.
In food processor or blender, combine apricots, sugar, lemon juice, cinnamon and reserved syrup.
Process until smooth puree.
Add yogurt; process until well combined.
Pour into 13 x 9-inch metal baking pan. Freeze 2 to 3 hours until firm.