Rich Strawberry Frozen Yogurt

1/2 cup sugar
2 teaspoons cornstarch
1 cup half and half or whipping cream
1/4 cup light corn syrup
1 egg -- slightly beaten
2 cups fresh or frozen unsweetened strawberries
1 cup plain lowfat yogurt -- stirred

In medium saucepan, combine sugar and cornstarch; stir in half and half and corn syrup. Cook and stir over moderate heat until mixture simmers; cook 1 minute longer. Remove from heat; stir in beaten egg. Return to low heat; cook and stir 2 minutes. Remove from heat; cool. In blender or food processor fitted with metal blade, purée berries. Add to cool egg mixture; stir in yogurt. Freeze in ice-cream maker according to manufacturer's directions; or follow refrigerator-freezer instructions on page 4. Makes about 1 quart. Serving portions: 6 to 8 servings