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Name: Peppermint Stick Frozen Yogurt
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1
Cuisine: American
Ingredients: 1/2 c Whipping cream, whipped; 1 ts Lemon juice; 2 Eggs; 1/2 c milk; 2 c Yogurt; 2 tb Light corn syrup; 1 envelope unflavored gelatin; 1 c peppermint Finely crushed

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INGREDIENTS

1/2 c Whipping cream, whipped
1 ts Lemon juice
2 Eggs
1/2 c milk
2 c Yogurt
2 tb Light corn syrup
1 envelope unflavored gelatin
1 c peppermint ; Finely crushed

Servings

INSTRUCTIONS

Makes 1 quart (approx) Sprinkle gelatin over milk in small saucepan; let stand 3 minutes. Heat over low heat, stirring constantly; until gelatin dissolves; cool slightly. Beat eggs in large mixer bowl on medium speed until thick and lemon colored. Beat in corn syrup gradually. Beat in gelatin mixture,yogurt, peppermint sticks and lemon juice on medium speed. Fold in whipped cream. Place mixture in 3 quart metal bowl; cover with plastic wrap or waxed paper. Freeze until mixture form 1/2 inch frozen layer around side of bowl, about 2 hours. Remove from freezer. Scrap bowl with spatula; beat with electric mixer at medium speed until smooth,about 1 minute. Return to freezer; repeat process when mixture forms 1/2 inch frozen layer. Serve immediately. Origin: Homemaking Booklet, Mormon Church, 1978 Shared by: Sharon Stevens

NOTES

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Peppermint Stick Frozen Yogurt

1/2 c Whipping cream, whipped
1 ts Lemon juice
2 Eggs
1/2 c milk
2 c Yogurt
2 tb Light corn syrup
1 envelope unflavored gelatin
1 c peppermint Finely crushed

Makes 1 quart (approx)    Sprinkle gelatin over milk in small saucepan; let stand 3 minutes. Heat  over low heat, stirring constantly; until gelatin dissolves; cool slightly.  Beat eggs in large mixer bowl on medium speed until thick and lemon  colored. Beat in corn syrup gradually. Beat in gelatin mixture,yogurt,  peppermint sticks and lemon juice on medium speed. Fold in whipped cream.  Place mixture in 3 quart metal bowl; cover with plastic wrap or waxed  paper.  Freeze until mixture form 1/2 inch frozen layer around side of  bowl, about 2 hours. Remove from freezer. Scrap bowl with spatula; beat  with electric mixer at medium speed until smooth,about 1 minute. Return to  freezer; repeat process when mixture forms 1/2 inch frozen layer. Serve  immediately.    Origin: Homemaking Booklet, Mormon Church, 1978 Shared by: Sharon Stevens

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Nutrition

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Serving Size: 1 Serving (1134g)
Recipe Makes: 1

Calories: 1511
Calories from Fat: 703 (47%)

Amt Per Serving		% DV

	Total Fat 78.1g	104 %
	Saturated Fat 33.2g	166 %
	Monounsaturated Fat 27.1g
	Polyunsanturated Fat 7.9g
Cholesterol 2219.2mg		683 %
Sodium 1047.9mg		36 %
Potassium 1875.7mg		49 %
Total Carbohydrate 113.2g		33 %
	Dietary Fiber 2.1g	8 %
	Sugars, other 111.1g
Protein 93.5g		134 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1511

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