Coffee Latte Frozen Yogurt

• 1 cup whole milk 
• 1 packet plain gelatin 
• ½ cup granulated sugar 
• 3 tablespoons instant espresso powder 
• 1 quart (about 3.5 cups) lowfat vanilla yogurt 
• ½ cup half-and-half (can use fat-free)

Calories 109 (19% from fat) · carb. 18g · pro. 5g · fat 2g · sat. fat 2g · chol. 9mg · sod. 56mg · calc. 143mg · fiber 0g

1. Place milk in a 2-quart saucepan; sprinkle with gelatin and let stand 1 minute. Heat milk and gelatin and stir until smooth. Stir in sugar and espresso powder; cook until sugar is dissolved. Transfer to a medium bowl and cool. 
2. Add yogurt and half-and-half, stir until completely blended. 
3. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The frozen yogurt will have a soft, creamy texture. 
4. If a firmer consistency is desired, transfer the frozen yogurt to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.