Makes about 1 quart
1 teaspoon plain gelatine
2.5 cups low fat milk
½ cup Nestle quick sugar free chocolate drink mix
1 cup drained yoghurt (the solid half of 2 cups yoghurt strained overnight)
1 teaspoon vanilla extract
Soften gelatine in ½ cup milk. Heat in a small saucepan until gelatine dissolves. Remove from heat and place saucepan in another bowl of cold or ice water to cool mixture to room temperature. Pour mixture into a blender or food processor. Add remaining milk, quick, yoghurt, vanilla and salt. Blend until smooth. Cover and chill in the refrigerator until ready to freeze. Blend for a few seconds before pouring into the ice cream maker. Follow the manufacturer's instructions for freezing.