Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  raspberries or blackberries -- fresh or frozen
  1                cup  sugar
  2          teaspoons  lemon juice
  2          teaspoons  vanilla
  2                     eggs -- separated
     1/8      teaspoon  salt
     1/8      teaspoon  cream of tartar
  2        tablespoons  sugar
  1              quart  plain yogurt

Preparation:

Combine fruit and sugar in 3-quart saucepan. Bring to boil over high heat. Reduce heat to medium and cook 1 to 4 minutes or until fruit softens. Remove from heat. Add lemon juice and vanilla. Lightly beat egg yolks. Stir in 1/4 cup of hot fruit mixture. Stir yolk and fruit mixture into remainder of fruit. Cool to room temperature. In a large mixing bowl, combine egg whites, salt and cream of tartar. Beat until soft peaks form. Add 2 tablespoons of sugar and beat to stiff peaks. Put the yogurt in a large bowl. Fold in fruit mixture until well-blended. Then fold yogurt fruit mixture into beaten egg whites. Put into half-gallon ice cream machine and follow manufacturer's direction

Nutritional Information:

204 Calories (kcal); 5g Total Fat; (22% calories from fat); 6g Protein; 34g Carbohydrate; 62mg Cholesterol; 104mg Sodium