Title: Fruit terrine with raspberry sauce
 Categories: Desserts, Fruits, Lowfat
      Yield: 8 Servings
 
      1 pt (2 CUPS) FRESH STRAWBERRIES
           HULLED
    2/3 c  SUGAR
    1/4 c  ORANGE JUICE
      2 tb LEMON JUICE
      2    CONTAINERS (80Z EA)
           STRAWBERRY LOW-FAT YOGURT
           RASPBERRY SAUCE (RECIPE
           FOLLOWS)
           FRESH STRAWBERRIES AND
           RASPBERRIES OPTIONAL
           RASPBERRY SAUCE
      1 pt FRESH RASPBERRIES OR 1 PKG
           (12OZ) UNSWEETENED FROZEN
      2 tb SUGAR
      1 ts VANILLA EXTRACT
 
  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.