1 envelope unflavored gelatin
1/2 cup frozen apple juice concentrate, thawed
1/3 cup light brown sugar
1/2 cup evaporated skim milk, chilled
1 1/4 cups nonfat plain yogurt
1 1/4 cups canned pumpkin
1/2 teaspoon apple pie spice
Dissolve gelatin, substituting apple juice concentrate for the low fat
milk.While the gelatin mixture is cooling, whip the evaporated skim milk
until soft peaks form.Stir yogurt, pumpkin and apple-pie spice into
cooled gelatin mixture. Add yogurt mixture to whipped evaporated skim
milk and beat for 1 min.
Freeze in an ice-cream maker.Serves 8.
Per serving: Cals 111, Sat Fat 0 g, Total Fat 0 g, Sod 55 mg, Chol 1 mg,
Protein 4 g, Carbs 24 g, Fiber 1 g