MINT CHOCOLATE CHIP FROZEN YOGURT
Steps:
- In a large bowl, sprinkle the gelatin over 1/2 cup of the milk. In a small saucepan, combine the remaining 1/4 cup milk with the Splenda, and bring to a boil over high heat. Pour the hot mixture into the bowl, and whisk until the gelatin has dissolved.
- Whisk the yogurt into the gelatin mixture. Whisk in the peppermint extract and a drop or two of the green food coloring, enough to achieve the desired color.
- Freeze the mixture in an ice cream maker according to the manufacturer's instructions. When the mixture is nearly frozen but still slightly soft, add or stir in the chopped chocolate. Serve immediately, or transfer the yogurt to a sealed container and freeze up to 2 days.
- nutrition information:
- Fat: 25g (before), 3.8g (after)
- Calories: 315 (before), 144 (after)
- Protein: 19g
- Carbohydrates: 16g
- Cholesterol: 1mg
- Fiber: 1g
- Sodium: 80mg
FRESH MINT CHOCOLATE CHIP FROZEN YOGURT
Categories Dessert Freeze/Chill Quick & Easy Yogurt Healthy
Yield 4-6 people
Number Of Ingredients 6
Steps:
- Coarsely chop the mint leaves and put them in a saucepan with the cream. Bring just to a simmer over medium heat, occasionally stirring and pressing the mint leaves so that they release the oils. As soon as it comes to a simmer, add the brown rice syrup and stir to combine, then turn off the heat. Leave the mixture on the stove top to steep for 30 minutes. Pour the cream mixture into a bowl through a fine-mesh sieve to remove the mint leaves. Add the peppermint extract and yogurt to the bowl and whisk to combine. Cover the mixture and chill in the fridge for at least 30 minutes and up to overnight. Churn the yogurt mixture in an ice cream maker, following the manufacturer's instructions. When the yogurt if finished churning, stir in the chocolate (hs note: alternately, I usually drizzle in just-melted chocolate instead of chopped). Serve immediately (recommended!), or transfer to a covered container and store in the freezer, where it will firm up increasingly over time.
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- Be sure to prepare the bowl of your ice cream maker by sticking it in the freezer about 24 hours in advance to making the frozen yogurt. In a large bowl, whisk together the milk and sugar until the sugar is dissolved. Then whisk in the yogurt. Add 1/2 teaspoon of the peppermint extract and combine, taste, add another 1/2 teaspoon until desired taste is acheived (add more if needed).
- Pour the yogurt mixture into the bowl of the ice cream maker and freeze accodring to the manufacturer’s directions (I let mine churn for about 25 minutes). Scrape the frozen yogurt into a freezer-safe container, stir in the chocolate chips, and then let set in the freezer after churning for at least 3 hours.
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