Recipe by Tom Lambie
A very good low-fat treat.
Top Review by ADVChic
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!
- 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
Directions See How It's Made
- 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.