{Because I am sick of the wind and need a little sunshine}

Lemon Frozen Yogurt with Raspberries

Makes about 1 1/2 quarts, or about 12 regular popsicles

To get the truest yogurt flavor, use plain yogurt, not vanilla-flavored or any other flavor, and with as little sugar added as possible. Regular yogurt contains quite a bit of water, so if you use it straight the frozen yogurt can become hard and icy. To prevent this, regular yogurt should be strained. You can place the yogurt into a cheesecloth-lined strainer or colander and place over a bowl. Fold the cheesecloth around the yogurt and place the whole setup into the refrigerator overnight to let the yogurt drain. You will need more than 3 cups of regular yogurt to yield 3 cups after it's been strained. Or, you can use Greek yogurt, which has already been strained and is thick and creamy. The more fat the yogurt contains, the richer the frozen result will be, naturally, but the 2% yogurt I used yielded quite excellent results and it's not necessary to use full-fat yogurt (not to mention it might negate its touted healthfulness!)

3 cups plain strained regular yogurt, or Greek yogurt

1 to 1 1 /2 cups sugar (to taste)

1 cup lemon juice

1 tablespoon lemon zest

Combine all the ingredients in a bowl and stir together until the sugar is dissolved. Refrigerate the mixture for a couple of hours until it is thoroughly chilled.

Freeze in an ice cream maker per manufacturer's instructions.

When it has reached the consistency of soft serve, you can either scrape into a container and freeze overnight, or divide among popsicle molds and then freeze overnight. You can swirl the raspberries into the mixture before you freeze the yogurt. If you are making popsicles, you may want to cut the raspberries into pieces so you don't have large frozen berries in the pops.