Mint Chocolate Chip Frozen Yogurt

• 4 tablespoons powdered gelatin
• 3/4 cup skim milk
• 1 cup granulated Splenda
• One 17.6-ounce container nonfat Greek yogurt
• 1/2 teaspoon organic peppermint extract
• Green food coloring
• 1 ounce high-quality 99% unsweetened chocolate, such as Scharffen Berger, chopped fine

1. In a large bowl, sprinkle the gelatin over 1/2 cup of the milk.
2. In a small saucepan, combine the remaining 1/4 cup milk with the Splenda, and bring to a boil over high heat.
3. Pour the hot mixture into the bowl, and whisk until the gelatin has dissolved.
4. Whisk the yogurt into the gelatin mixture.
5. Whisk in the peppermint extract and a drop or two of the green food coloring, enough to achieve the desired color.
6. Freeze the mixture in an ice cream maker according to the manufacturers instructions.
7. When the mixture is nearly frozen but still slightly soft, add or stir in the chopped chocolate.
8. Serve immediately, or transfer the yogurt to a sealed container and freeze up to 2 days.
9. Fat: 25g (before), 3.8g (after)
10. Calories: 315 (before), 144 (after)
11. Protein: 19g
12. Carbohydrates: 16g
13. Cholesterol: 1mg
14. Fiber: 1g
15. Sodium: 80mg

powdered gelatin, milk, splenda, yogurt, peppermint, green food coloring, chocolate

Taken from www.epicurious.com/recipes/food/views/mint-chocolate-chip-frozen-yogurt-375025 (may not work)