1/4 cup water
1 teaspoon unflavored gelatin
1 1/2 cups Concord grape juice
1/3 cup sugar
1/2 cup lowfat milk
1 tablespoon light corn syrup
1 cup lemon lowfat yogurt — stirred
In small saucepan, combine water and gelatin; let stand 1 minute. Cook and stir over low heat until gelatin dissolves; remove from heat. In medium
bowl, combine grape juice, sugar, milk, corn syrup and dissolved gelatin.
Stir in yogurt. Freeze in ice-cream maker according to manufacturer’s
directions; or follow refrigerator-freezer instructions. Makes about 1 quart.