Prep 30 mins
Cook 30 mins
I put several recipes together to come up with this. (Why is it so difficult to find recipes for nonfat frozen yogurt?) It isn't terribly sweet (which is what I wanted), and the texture seems to stay quite good. I used frozen wild blueberries. A 1-cup serving is 3 WW points. Note that the nutritional information on Recipezaar may not be right; the database may use full-fat values for evaporated milk. My figures show that 1 cup is 150 calories, 0 grams of fat, 2 grams of fiber.
- 1 1⁄2 cups fat-free evaporated milk
- 3⁄4 cup sugar
- 18 ounces frozen blueberries (frozen, thawed and pureed)
- 1⁄4 ounce unflavored gelatin (1 pck.)
- 1⁄4 cup skim milk
- 2 cups nonfat yogurt (plain)
- Sprinkle gelatin over skim milk and let stand ten minutes.
- Combine evaporated milk and sugar in small saucepan. Stir over medium heat until sugar is fully dissolved.
- Add gelatin mixture to evaporated milk mixture. Cool to room temperature.
- Add to nonfat yogurt. Add blueberry puree to nonfat yogurt.
- Refrigerate overnight.
- Freeze according to manufacturer's directions.