Rich Strawberry Frozen Yogurt

1/2 cup sugar
2 teaspoons cornstarch
1 cup half and half or whipping cream
1/4 cup light corn syrup
1 egg — slightly beaten
2 cups fresh or frozen unsweetened strawberries
1 cup plain lowfat yogurt — stirred

In medium saucepan, combine sugar and cornstarch; stir in half and half and corn syrup. Cook and stir over moderate heat until mixture simmers; cook 1 minute longer. Remove from heat; stir in beaten egg. Return to low heat;
cook and stir 2 minutes. Remove from heat; cool. In blender or food
processor fitted with metal blade, purée berries. Add to cool egg mixture;
stir in yogurt. Freeze in ice-cream maker according to manufacturer’s
directions; or follow refrigerator-freezer instructions on page 4. Makes
about 1 quart.
Serving portions: 6 to 8 servings