2 tablespoons water
1 teaspoon unflavored gelatin
3 ounces semi-sweet chocolate, coarsely chopped
3/4 cup lowfat milk
1/4 cup light corn syrup
1/4 cup sugar
3 tablespoons Bailey’s Irish Cream liqueur
1 cup plain lowfat yogurt — stirred
1 egg white
1/3 cup water
1/3 cup nonfat dry milk
In small saucepan, combine 2 tablespoons water and gelatin; let stand 1
minute. Stir over low heat until gelatin dissolves; set aside. In medium
saucepan, combine chocolate, milk, corn syrup and sugar. Cook and whisk over low heat until mixture is smooth. Stir in dissolved gelatin mixture; cool. Add Irish cream and yogurt. Beat egg white, 1/3 cup water and nonfat dry milk until stiff but not dry. Fold into yogurt mixture. Freeze in ice-cream maker according to manufacturer’s directions.
Serving portions: 6 to 8 servings per quart is about right for adults; for
teens, 4 to 5 servings per quart is more realistic.