1 c. cranberry juice
1 tsp. unflavored Jello
1 c. fresh or frozen pitted sweet cherries, thawed
2/3 c. sugar (or 1/3 c. sugar and 1/3 c. Splenda)
8oz. carton plain low fat yogurt, stirred

Mix juice and Jello in a small pan, let stand 1 minute. Cook and stir over low heat till Jello dissolves.

In blender or food processor fitted with metal blade, combine cherries and sugar; process till almost smooth. Combine with dissolved Jello. Stir in yogurt. Freeze in ice cream maker according to manufacturer's instructions.

Makes 1 qt.

Submitted by: Karen LaValley