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Name: Sugar-Free Chocolate Ice Cream
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1
Cuisine: American
Ingredients: 1 ts Vanilla extract; 2 1/2 c Low-fat milk; 1 c yogurt Drained; 1 ts Plain gelatin; 1 ds Salt

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INGREDIENTS

1 ts Vanilla extract
2 1/2 c Low-fat milk
1 c yogurt ; Drained
1 ts Plain gelatin
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 manufacturers instructions for freezing. Posted to MM-Recipes Digest by "Rfm" on Aug 19, 98

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Nutrition

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Serving Size: 1 Quart (815g)
Recipe Makes: 1

Calories: 292
Calories from Fat: 24 (8%)

Amt Per Serving		% DV

	Total Fat 2.7g	4 %
	Saturated Fat 1.7g	9 %
	Monounsaturated Fat 0.7g
	Polyunsanturated Fat 0.1g
Cholesterol 9.8mg		3 %
Sodium 152.4mg		5 %
Potassium 501mg		13 %
Total Carbohydrate 48.3g		14 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 48g
Protein 14.8g		21 %
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: 292

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