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Mint Chocolate Chip Frozen Yogurt
Nb persons: 4
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| Ice cream addict and Biggest Loser contestant Mark went gaga over this nonfat ice-cream replacement. Gelatin and skim milk replicate the creamy texture of high-fat ice cream, while cocoa nibs add crunch and intense chocolate flavor without the sugar. Ingredients 2 tsp - powdered gelatin 1 3/4 cup - skim milk 1 cup - Splenda?? | |
| 1 17.6-oz | container, Total 10% Fage?? yogurt |
| 1/2 tsp - organic peppermint extract | |
| Green food coloring | |
1/4 cup - cocoa nibs or one,
1 oz - cocoa-chocolate bar, finely chopped
Directions
In a large mixing bowl, sprinkle gelatin over 1⁄2 cup of the milk.
In a small saucepan, heat the remaining 1?1⁄4 cups milk with Splenda over medium-high heat, stirring frequently. When mixture is boiling, pour into the bowl with milk and gelatin and stir until gelatin is dissolved.
Stir yogurt into gelatin mixture. Whisk in peppermint extract and enough green food coloring to reach desired color.
Freeze in an ice cream machine according to manufacturer’s instructions. Toward the end of freezing time, add chocolate. Serve immediately or freeze to desired consistency.
Recipe provided by award winning chef, Rocco DiSpirito.
Recipe uploaded with Shop'NCook for iPhone.
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