Sugar Free Chocolate Ice Cream
1 tsp. plain gelatin
2.5 cups low fat milk
1/2 cup Nestle Quik Sugar Free chocolate drink mix
1 cup drained yogurt (the solid half of 2 cups yogurt strained overnight)
1 tsp. vanilla extract
Soften gelatin in 1/2 cup milk. Heat in a small saucepan until gelatin dissolves. Remove from heat and place saucepan in another bowl of cold or ice water to cool mixture to room temperature. Pour mixture into a blender or food processor. Add remaining milk, Quik, yogurt, vanilla and salt. Blend until smooth. Cover and chill in the refrigerator until ready to freeze. Blend for a few seconds before pouring into the ice cream maker. Follow the manufacturer’s instructions for freezing. Makes about 1 quart.