Whirl fruit and lemon juice in blender until fruit is pulp. Add yogurt, blending well. With motor running, add cooled orange juice mixture.

Pour into a (9-inch square 25-cm square) flat pan and place in freezer for two hours or until mixture is frozen into a slush.

Break up mixture and put in mixer bowl. Beat until smooth, adding eggs one at a time. Continue beating until light and fluffy. Return to pan or freezer-proof dessert containers and freeze until firm, about one hour.

Serves 6-8