| 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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