In saucepan, soften gelatin in milk. Heat milk and add sugar. Stir until smooth. Cool. Blend in yogurt and vanilla. Beat smooth. Chill and stir freeze. Makes about 1 quart. Note: This recipe is for a 1-quart machine. Double or triple ingredients if needed for your machine. From: Steve Herrick Source: [Ice Cream! The Whole Scoop, by Gail Damerow, Glenbridge Publishing] Source: [Best Recipes - July/August 1991]
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|Serving Size: 1 Serving (790g)|
|Recipe Makes: 1|
|Calories from Fat: 51 (3%)|
|Amt Per Serving||% DV|
|Total Fat 5.7g||8 %|
|Saturated Fat 3.7g||18 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 22mg||7 %|
|Sodium 279.5mg||10 %|
|Potassium 815.6mg||21 %|
|Total Carbohydrate 427.2g||126 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 427.2g|
|Protein 37.4g||53 %|
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Calories per serving: 1885
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