Time to go through the impulse purchases you’re storing in the attic or basement and dig out that old-fashioned ice cream maker you thought you couldn’t live without. Here’s a very good reason to unpack it.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
In a large bowl, sprinkle the gelatin over 1/2 cup of the milk. In a small saucepan, combine the remaining 1/4 cup milk with the Splenda, and bring to a boil over high heat. Pour the hot mixture into the bowl, and whisk until the gelatin has dissolved.
Step 2
Whisk the yogurt into the gelatin mixture. Whisk in the peppermint extract and a drop or two of the green food coloring, enough to achieve the desired color.
Step 3
Freeze the mixture in an ice cream maker according to the manufacturer’s instructions. When the mixture is nearly frozen but still slightly soft, add or stir in the chopped chocolate. Serve immediately, or transfer the yogurt to a sealed container and freeze up to 2 days.
nutrition information:
Step 4
Fat: 25g (before), 3.8g (after)
Step 5
Calories: 315 (before), 144 (after)
Step 6
Protein: 19g
Step 7
Carbohydrates: 16g
Step 8
Cholesterol: 1mg
Step 9
Fiber: 1g
Step 10
Sodium: 80mg
