Prep 3 hrs
Cook 5 mins
A very good low-fat treat.
- 236.59 ml sugar
- 2 (14.17 g) envelope unflavored gelatin
- 0.25 ml salt
- 473.18 ml skim milk
- 1182.95 ml plain low-fat yogurt
- 14.79 ml vanilla extract
- Combine sugar, gelatin and salt in a medium saucepan; add milk and let stand one minute.
- Cook over low heat, stirring constantly, five minutes or until gelatin and sugar dissolve; let cool.
- Stir in yogurt and vanilla; chill.
- Pour mixture into freezer can of a gallon freezer.
- Serve immediately or let ripen 1 hour.
- Yields 10- 1/2 cups.
I am AMAZED at the people who DID NOT FOLLOW THE RECIPE, but chose to give it one to three stars. The recipe calls for LOW FAT yogurt, not non-fat. Another review makes the point that the reason non-fat yogurt is gelatinous is because of GELATIN! The recipe was formulated for low-fat yogurt. I make lots of substitutions in recipes, but I would never PRESUME to rate a recipe for not turning out well when I did not follow the directions.
I thought this recipe turned out very well. As another reviewer, I halved the recipe because I only had a 32 oz tub of yogurt and was a cup short for the full recipe. I used low-fat Vanilla yogurt and Splenda instead of sugar. I also agree with another reviewer that it can go straight in the ice cream maker after incorporating the yogurt and vanilla.
This is very light and refreshing. My husband and I like intense vanilla flavor, and by using vanilla yogurt and vanilla extract it was quite tasty. I will definitely make this recipe again. I think next time I may chunk up some fresh pineapple to drop in as well - I think the tartness of the pineapple would go well with the yogurt. Cheers!
Just to comment on Chef #1108690 's review. There's no telling how much more gelatin you added to this recipe that was called for by using non-fat yogurt. That's how they make fat-free yogurt stand up without any fat. That accounts for your flakes. Delicious animal-bone-collagen flakes.
Excellent! Light, fluffy, and creamy, not icy like homemade lowfat frozen desserts tend to be. I halved the recipe and used the Cusinart ice cream maker. So easy and so healthy, I'll be making this often. Highly suggest Stonyfield Farm or other plain organic yogurt as the flavor and quality is so much better, in my opinion, than regular commercial varieties. Thanks for sharing your recipe! UPDATE: I make this often and especially like using Stonyfield's vanilla yogurt and serving with fresh sliced strawberries or other berries. Also LOVE this with a drizzle of local honey. Yum. To die for!