ICE MILK:

2 pints strawberries, chopped
1/2 c. sugar
2 tbsp. fresh lemon juice
1 c. low-fat milk

RASPBERRY SAUCE:

1 (12 oz.) bag frozen raspberries, thawed, pureed, sieved
2 tbsp. sugar
1/4 c. water

Make ice milk: In food processor, puree ingredients. Place in a 9-inch cake pan; freeze 2 hours or until firm. Break up into 1-inch pieces. Process until smooth. Serve soft frozen or freeze until firm.

Make sauce: In bowl mix ingredients. Serves 8.