The original recipe is the full-fat version (and very yummy), but you can easily lighten it by using fat-free evaporated milk and nonfat yogurt.
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Units: US | Metric
- 1Don't add gelatin to hot liquid. Soften in 1/4 cup of the milk, then . . .Heat milk in a double boiler to a temperature just below boiling. Add the gelatin, sugar, and a pinch of salt, and stir until everything is dissolved.
- 2Beat the egg yolks until they're frothy Blend a small amount of milk mixture into egg yolks (so they won't curdle). Gradually add the yolks to the milk mixture in the double boiler, stirring constantly. Continue cooking and stirring until custard begins to thicken.
- 3Set aside and cool to room temperature. When cool, add yogurt and vanilla.
- 4Refrigerate the mixture for a few hours or overnight.
- 5When you're ready to freeze the yogurt, beat the egg whites until they form soft peaks. Gently fold them into the chilled yogurt mixture.
- 6Add to your ice cream maker and freeze according to the manufacturer's directions.
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Nutritional Facts for French Vanilla Frozen Yogurt
Serving Size: 1 (109 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 147.8
- Calories from Fat 20
- Total Fat 2.3 g
- Saturated Fat 1.1 g
- Cholesterol 47.2 mg
- Sodium 80.9 mg
- Total Carbohydrate 23.5 g
- Dietary Fiber 0.0 g
- Sugars 21.8 g
- Protein 6.5 g