1/4 c. skim milk
2 tbsp. non-fat dry milk powder
1 tbsp. sugar
1 tsp. unflavored gelatin
2/3 c. skim milk
2/3 c. sugar
1/2 tsp. vanilla
1 c. fresh or frozen unsweetened strawberries
8 oz ctn. plain low-fat yogurt, stirred

Combine 1/4 cup milk with dry milk in a small mixing bowl; stir till dry milk is dissolved. Place bowl and mixer beaters in freezer till ice crystals form around edge of milk (about 30 min.)

Remove from freezer; beat at high speed until soft peaks form. Continue beating while adding 1 tbsp. sugar until stiff peaks form; chill.

Sprinkle gelatin over 2/3 c. milk in a small saucepan; let stand 1 minute. Cook and stir over low heat till gelatin dissolves. Remove from heat; set aside.

In blender or food processor, puree strawberries and 2/3 c. sugar. Combine gelatin, vanilla, and yogurt; stir in fruit. Fold milk in-Freeze in ice cream maker.

Submitted by: Karen LaValley