INGREDIENTS:

1 ts plain gelatin
2 1/2 c  low-fat milk
1/2 c  nestle’ quik sugar free
-chocolate d; rink mix
1 c  drained yogurt
1 ts vanilla extract
1 ds salt

DIRECTIONS:

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.

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