Fruit terrine with raspberry sauce

8 servings

Ingredients

Quantity Ingredient
1 pint (2 CUPS) FRESH STRAWBERRIES
HULLED
⅔ cup SUGAR
¼ cup ORANGE JUICE
2 tablespoons LEMON JUICE
2 CONTAINERS (80Z EA)
STRAWBERRY LOW-FAT YOGURT
RASPBERRY SAUCE (RECIPE
FOLLOWS)
FRESH STRAWBERRIES AND
RASPBERRIES OPTIONAL
RASPBERRY SAUCE
1 pint FRESH RASPBERRIES OR 1 PKG
(12OZ) UNSWEETENED FROZEN
2 tablespoons SUGAR
1 teaspoon VANILLA EXTRACT

Directions

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.

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