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Title: Irish Cream Frozen Yogurt
Categories: Dessert Irish Ethnic Yogurt
Yield: 6 Servings
| 2 | tb | Water |
| 1 | ts | Unflavored gelatin |
| 3 | oz | Semi-sweet chocolate, coarsely chopped |
| 3/4 | c | Lowfat milk |
| 1/4 | c | Light corn syrup |
| 1/4 | c | Sugar |
| 3 | tb | Bailey's Irish Cream Liqueur |
| 1 | c | Plain lowfat yogurt stirred |
| 1 | Egg white | |
| 1/3 | c | Water |
| 1/3 | c | Nonfat dry milk |
In small saucepan, combine 2 tb water and gelatin: let stand 1 minute. Stir over low heat until gelatin dissolves; set aside. In med 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 non-fat dry milk until stiff but not dry. Fold into yogurt mixture. Freeze in ice-cream maker according to manufacturer's directions; or follow refrigerator-freezer instructions previously posted.
A touch of Irish Cream teams up with chocolate for a mouth-watering change of pace.
Food & Wine RT [*] Category 4, Topic 6 Message 8 Wed Nov 06, 1991 D.MORRISSEY [DEE] at 00:04 EST
MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
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