1/2 tsp. unflavored gelatin
1 tbsp. sugar
3 c. instant powdered milk
1 lg. can evaporated milk
3 heaping tbsp. commercial yogurt (with live cultures)

Soften gelatin in water. Then add enough boiling water to make one cup. Add the sugar and let cool to room temperature. Preheat oven to about 275 degrees (250-300 degrees). Mix the powdered milk with 3 cups of tepid water in a heat-proof 2 quart mixing bowl. Add the evaporated milk and two more cups of tepid water; stir well. Add the gelatin mixture and the commercial yogurt and stir very thoroughly. Cover the bowl. Open the oven, close the oven door. TURN OVEN OFF. Turn on the oven light. Leave overnight or about 12-14 hours. Makes about 2 quarts.

(This makes great frozen pops for children. Just mix one cup yogurt with 1/4 cup concentrated fruit juice. Pour into molds and freeze.)