Frozen Yoghurt

1. 1

   Put 2 cups of plain yoghurt into a cheesecloth-lined colander.

2. 2

   Drain the excess liquid culture for at least 3 hours so that it doesn't interfere with the taste of the dessert.

3. 3

   In a large bowl, blend together 2 to 3 cups of whole, low fat or skim milk and 1/2 sugar or arifical sweetener.

4. 4

   Add 1 to 2 tsp of salt, then add a 3 oz package of gelatine to the mixture.

5. 5

   The gelatin will add thickness to the frozen yoghurt.

6. 6

   Pour the blended milk and gelatin mixture into a large double-boiler pot.

7. 7

   Simmer the pot over low heat for 5 minutes, making sure that the gelatin is dissolved.

8. 8

   Remove the pot from the heat and let it cool.

9. 9

   Stir in a teaspoon of vanilla extract and the 2 cups of drained yoghurt.

10. 10

    Pour everything into another large bowl, then cover it with a lid or with plastic wrap.

11. 11

    Refrigerate the yoghurt mixture for 8 hours so that it is well-blended.

12. 12

    Transfer the mixure to an ice cream machine and churn according to manufacturers instructions.

13. 13

    Freeze the yoghurt up to one week for best results.

* Per serving · 4 servings · Values may vary.

No additional tips available.