Instructions: IN FOOD PROCESSOR, PROCESS 1 PINT STRAWBERRIES ABOUT 3O SECS. OR UNTIL SMOOTH. IN SM. SAUCEPAN OVER MED-LOW HEAT, COMBINE SUGAR, ORANGE JUICE AND LEMON JUICE; HEAT ABOUT 3 MIN. OR UNTIL SUGAR DISSOLVES, STIRRING OCCASIONALLY. ADD SUGAR MIXTURE TO STRAWBERRY PUREE; PROCESS ABOUT 15 SECS.

OR JUST UNTIL BLENDED. POUR MIXTURE INTO 9-INCH SQUARE METAL BAKING PAN; STIR IN YOGURT. FREEZE ABOUT 1 HOUR OR UNTIL PARTIALLY FROZEN. STIR MIXTURE TO BREAK UP ICE CRYSTALS; RETURN TO FREEZER FOR 1 HOUR LONGER. STIR MIXTURE AGAIN. TRANSFER TO 7- BY -4 BY 3 INCH LOAF PAN. FREEZE ABOUT 3 HOURS OR OVERNIGHT UNTIL FIRM. PREPARE RASPBERRY SAUCE. TO SERVE, REMOVE TERRINE FROM FREEZER, DIP BOTTOM OF PAN INTO WARM WATER. WITH KNIFE, LOOSEN AROUND EDGES; UNMOLD ONTO PLATTER. SLICE AND SERVE WITH RASPBERRY SAUCE; GARNISH WITH FRESH STRAWBERRIES AND RASPBERRIES.

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