Mocha Latte Frozen Yogurt

Ingredients

• 3/4 cup whole milk
• 1/3 cup packed brown sugar
• 2 tablespoons granulated sugar
• 1 1/2-2 tablespoons unsweetened cocoa powder, to taste
• 1 1/2-2 tablespoons instant espresso powder, to taste
• 2 cups fat free or lowfat vanilla yogurt
• 1/3 cup half-and-half
• 1 teaspoon pure vanilla extract

Steps

1. Place milk, both sugars, cocoa powder, and espresso powder in a medium bowl. Use a hand mixer (about 1 to 2 minutes on low speed) or a whisk to mix until the sugar is dissolved.
2. Stir in the yogurt, half-and-half, and vanilla until well blended. If not freezing immediately, cover and refrigerate until ready to use.
3. Turn on ice cream maker and pour in ingredients. Allow to mix and freeze until desired serving consistency is reached. Begin checking consistency after 12 to 15 minutes of freezing. If frozen yogurt is not thick enough, pour back into the freezer bowl and continue mixing/freezing until desired consistency is reached, checking every few minutes.
4. Serve in cups or cones, adding mix-ins while dispensing frozen yogurt.

Notes

A frozen yogurt with coffeehouse flavors.

Makes about ten 1/2-cup servings.

Nutrition per serving (partly smudged): Calories 99 (15% from fat), fat 2g, sat. fat 1g; other values hard to read.

Part of the card is cut off or missing: No text cut at the edges, but a heavy dark photocopy smudge covers the left side of the method and part of the nutrition line.

Photo: stock photo found online.

Rosie Lee’s original recipe card

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