225 g  8 oz strawberries

     75 g  3 oz sugar.

    450 g  Or 16 oz low fat natural

           Yogurt
      1    Egg white (optional).

  Puree the strawberries and sugar, then sieve if preferred. Mix with the
  yogurt. Freeze in an ice cream maker for 20 minutes. Alternatively, place
  the mixture in a freezer until just beginning to freeze around the edges.
  Whisk the egg white and fold into the part frozen mixture. Return the ice
  cream to the freezer until frozen.