Skinny Vanilla Bean Frozen Yogurt

• 1 cup (1 percent) low-fat milk
• 3/4 cup light agave nectar
• 1 vanilla bean, split lengthwise and seeds scraped
• 1 cup nonfat plain Greek-style yogurt
• 1/3 cup nonfat dry milk
• 1 teaspoon xanthan gum
• Pinch of sea salt

1. In a small saucepan, combine the milk, agave nectar, vanilla bean, and vanilla seeds.
2. Bring to a simmer, then remove from the heat and let the vanilla bean steep for 1/2 hour in the milk mixture.
3. Remove the vanilla bean from the cooled milk and reserve.
4. In a food processor, blend together the milk mixture, yogurt, dry milk, xanthan gum, and salt until smooth and creamy, about 1 minute.
5. Pour into a container, replace the vanilla bean, and allow it to infuse the mixture for several hours or overnight.
6. When ready to freeze, discard the vanilla bean and freeze in the ice cream maker according to the manufacturers directions.

percent, light agave, vanilla bean, nonfat plain, nonfat dry milk, xanthan gum, salt

Taken from www.epicurious.com/recipes/food/views/skinny-vanilla-bean-frozen-yogurt-379379 (may not work)