In food processor or blender, purée strawberries until smooth; set aside. In medium saucepan, combine sugar, cornstarch and milk; cook over medium heat, stirring constantly, for about 5 minutes or until thickened. Stir in purèed strawberries and corn syrup. Refrigerate until completely cooled, about 1 hour. Combine strawberry mixture and yogurt. Freeze in ice cream maker following manufacturer’s instructions. Or turn into shallow metal pan; freeze until partially frozen, about 1 to 2 hours. Scrape into food processor or blender; process until creamy. Return to shallow container and freeze until firm. Allow to soften in refrigerator for at least 30 minutes before serving.