Time to go through the impulse purchases you’re storing in the attic or basement and dig out that old-fashioned ice cream maker you thought you couldn’t live without. Here’s a very good reason to unpack it.
Ingredients
serves 44 tablespoons powdered gelatin
3/4 cup skim milk
1 cup granulated Splenda
One 17.6-ounce container nonfat Greek yogurt
1/2 teaspoon organic peppermint extract
Green food coloring
1 ounce high-quality 99% unsweetened chocolate, such as Scharffen Berger, chopped fine
Step 1
In a large bowl, sprinkle the gelatin over 1/2 cup of the milk. In a small saucepan, combine the remaining 1/4 cup milk with the Splenda, and bring to a boil over high heat. Pour the hot mixture into the bowl, and whisk until the gelatin has dissolved.
Step 2
Whisk the yogurt into the gelatin mixture. Whisk in the peppermint extract and a drop or two of the green food coloring, enough to achieve the desired color.
Step 3
Freeze the mixture in an ice cream maker according to the manufacturer’s instructions. When the mixture is nearly frozen but still slightly soft, add or stir in the chopped chocolate. Serve immediately, or transfer the yogurt to a sealed container and freeze up to 2 days.
nutrition information:
Step 4
Fat: 25g (before), 3.8g (after)
Step 5
Calories: 315 (before), 144 (after)
Step 6
Protein: 19g
Step 7
Carbohydrates: 16g
Step 8
Cholesterol: 1mg
Step 9
Fiber: 1g
Step 10
Sodium: 80mgNow Eat This by Rocco DiSpirito. Copyright © 2010 by Rocco DiSpirito. Published by Random House Publishing Group. All Rights Reserved.Hailed as the "Leading Chef of his Generation" by Gourmet magazine, Rocco DiSpirito received the James Beard Award for his first cookbook, Flavor. He went on to author Rocco's Italian-American (2004), Rocco's Five Minute Flavor (2005), Rocco's Real-Life Recipes (2007), and Rocco Gets Real (2009). DiSpirito also starred in the Food Network series Melting Pot, the NBC hit reality series The Restaurant, and the A&E series Rocco Gets Real.










