Vanilla Frozen Yogurt

Ingredients

• 1 1/3 cups whole milk
• 2/3 cup granulated sugar
• 2 1/2 cups fat free or lowfat va\[nilla\] yogurt
• 1 teaspoon pure vanilla ext\[ract\]

Steps

1. Place whole milk and sugar in a r\[…\] bowl. Use a hand mixer (about 1 \[to 2\] minutes on low speed) or a whisk \[to mix\] until sugar is dissolved. Stir in th\[e yogurt\] and vanilla. If not freezing immed\[iately, cover\] and refrigerate until ready to use.
2. Turn on ice cream maker and pou\[r in\] ingredients. Allow to mix and free\[ze until\] desired serving consistency is rea\[ched\]. Begin checking consistency after \[…\] minutes of freezing. If frozen yog\[urt is not\] thick enough, pour back into the \[freezer\] bowl and continue mixing/freezin\[g until\] desired consistency is reached, c\[hecking\] every few minutes.
3. Serve in cups or cones, adding m\[ix-ins while\] dispensing frozen yogurt.

Notes

Makes about ten 1/2-cup serv\[ings\].

Nutrition (partial): Calories 99 (10% from fat), carb. 19g, fat 1g, sat. fat 1g, chol. 6mg, s\[od. …\], calc. 126mg, fiber 0g.

Bracketed words inferred from the parallel booklet recipes.

Part of the card is cut off or missing: Strip is cut along the right side: every line truncated (title ‘Vanilla Frozen Yo…’, ingredient ends, method, nutrition). Freezing-time minutes (‘after 12 to 15’?) are cut off.

Photo: stock photo found online.

Rosie Lee’s original recipe card

Tap the card to see it full size.