Mint Dark Chocolate Chip Frozen Yogurt Recipes

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

Steps:

• Blend yogurt, milk, sugar, and peppermint extract in a food processor and puree until smooth, about 30 seconds.
• Transfer yogurt mixture to ice cream maker and freeze according manufacturer's directions.
• Transfer the frozen yogurt mixture to a 1-quart container and fold in chocolate chips. Freeze mixture for 2 hours; stir to evenly distribute chocolate chips and freeze until hardened, about 2 hours.