Raspberry Yogurt And Fruit

• 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

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

frozen raspberries, cold water, cornstarch, oranges, papaya, banana, fresh blueberries, fresh strawberries, nonfat yogurt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=287891 (may not work)