1 c. sugar
2 c. skim milk
1 tbsp. + 1 tsp. vanilla
2 env. Knox gelatin
5 c. low fat yogurt, either vanilla or fruit

Combine sugar and gelatin in saucepan; add milk and let stand 1 minute. Cook over low heat, stirring constantly, 5 minutes or until sugar is melted. Cool. Stir in yogurt and vanilla. Pour into ice cream freezer can of 1 gallon ice cream maker and freeze according to directions. Makes about 10 1/2 cups and has about 85-100 calories per 1/2 cup serving depending on kind of yogurt used.