INGREDIENTS

INSTRUCTIONS

Combine 1/4 cup water, sugar, and next 3 ingredients in a small
saucepan; bring to a boil over medium heat, stirring constantly.
Remove from heat; cover and let stand 10 minutes.  Sprinkle gelatin
over the remaining 3 tablespoons water in a small  bowl. Let stand 10
minutes.  Uncover saucepan, and bring sugar mixture to a boil over
medium heat.  Reduce heat to low; add gelatin mixture, and cook 5
minutes, stirring  until gelatin dissolves.  Remove from heat; pour
into a large metal bowl. Place bowl over a  large ice-filled bowl; stir
mixture 5 minutes or until chilled and  thickened. Remove metal bowl
from ice. Add yogurt and vanilla,  stirring until well blended.  Pour
mixture into the freezer can of an ice-cream freezer; freeze  according
to manufacturer's instructions. Spoon into a freezer-safe  container;
cover and freeze at least 1 hour. Yield: 9 servings  (serving size: 1/2
cup yogurt ice and 4 fig slices).  Per serving: 168 Calories; 1g Fat
(7% calories from fat); 4g Protein;  36g Carbohydrate; 5mg Cholesterol;
63mg Sodium  NOTES : Cut each fig lengthwise into 4 slices; serve with
yogurt ice.  Recipe by: Cooking Light, Jul/Aug 1994, page 133  Posted
to MC-Recipe Digest V1 #427 by igor@digex.net on Jan 28, 1997.

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