Mint Chocolate Chip Frozen Yogurt

1. 1

   In a large bowl, sprinkle the gelatin over 1/2 cup of the milk.

2. 2

   In a small saucepan, combine the remaining 1/4 cup milk with the Splenda, and bring to a boil over high heat.

3. 3

   Pour the hot mixture into the bowl, and whisk until the gelatin has dissolved.

4. 4

   Whisk the yogurt into the gelatin mixture.

5. 5

   Whisk in the peppermint extract and a drop or two of the green food coloring, enough to achieve the desired color.

6. 6

   Freeze the mixture in an ice cream maker according to the manufacturers instructions.

7. 7

   When the mixture is nearly frozen but still slightly soft, add or stir in the chopped chocolate.

8. 8

   Serve immediately, or transfer the yogurt to a sealed container and freeze up to 2 days.

9. 9

   Fat: 25g (before), 3.8g (after)

10. 10

    Calories: 315 (before), 144 (after)

11. 11

    Protein: 19g

12. 12

    Carbohydrates: 16g

13. 13

    Cholesterol: 1mg

14. 14

    Fiber: 1g

15. 15

    Sodium: 80mg

* Per serving · 4 servings · Values may vary.

No additional tips available.