The Ice Cream & Frozen Yogurt Cookbook/Mable and Gar Hoffman 2004

Basic Vanilla Frozen Yogurt
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
1 quart N/A N/A 217 N/A 3g N/A 39g N/A 50mg


INGREDIENTS:
2/3 cup sugar 2 teaspoons cornstarch 1 (12-ounce) can evaporated low-fat milk
1 egg, slightly beaten 2 tablespoons light corn syrup 2 teaspoons vanilla extract
1-1/2 cups plain low-fat yogurt, stirred



1 IN A MEDIUM SAUCEPAN: Combine sugar and cornstarch. Stir in milk, beaten egg, and corn syrup. Cook and stir over low heat until mixture is thickened and coats a metal spoon. Remove from heat; cool. Stir in vanilla and yogurt. Freeze in ice cream maker according to manufacturer's directions; or follow refrigerator-freezer instructions.

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