| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Ice cream, Chocolate, Diabetic | 1 | Quart | |
INGREDIENTS
| 1 | ts | Plain gelatin |
| 2 1/2 | c | Low-fat milk |
| 1/2 | c | Nestle' Quik Sugar Free Chocolate drink mix |
| 1 | c | Drained yogurt |
| 1 | ts | Vanilla extract |
| 1 | ds | Salt |
INSTRUCTIONS
SOURCE; From Your Ice Cream Maker by Coleen and Bob Simmons, copyright 1994, ISBN #1-55867-105-6. MM format by Ursula R. Taylor. Start by making the drained yogurt - see separate recipe. Soften gelatin in 1/2 cup milk. Heat in a small saucepan until gelatin dissolves. Remove from heat and place saucepan in another bowl of cold or ice water to cool mixture to room temperature. Pour mixture into a blender or food processor. Add remaining milk, Quik, yogurt, vanilla and salt. Blend until smooth. Cover and chill in the refrigerator until ready to freeze. Blend for a few seconds before pouring into the ice cream maker. Follow the manufacturer's instructions for freezing. Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Aug 19, 98
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