The combination of the chocolate and the salt from the pretzel is a standout in this tangy and sweet dessert.
4 cups whole milk plain yogurt, strained through a cheesecloth* for 2 to 4 hours ¾ cup granulated sugar ¹∕³ cup cocoa powder, sifted pinch salt 1 cup lowfat milk ½ teaspoon pure vanilla extract 1 cup chopped chocolate or yogurt covered pretzels
Nutritional information per serving (based on ½ cup): Calories 281 (22% from fat) • carb. 48g • pro. 8g • fat 7g • sat. fat 3g • chol. 5mg • sod. 259mg • calc. 215mg • fiber 2g
In a large mixing bowl, whisk the strained yogurt, sugar, cocoa powder, salt, milk and vanilla together. Whisk until the sugar has dissolved. Cover and refrigerate 2 to 3 hours, or overnight. Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. When the ice cream is almost done churning, add the chopped pretzels through the opening at the top of the ice cream maker. The frozen yogurt will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.. *If you do not have a cheesecloth, you can use a couple of layered paper towels.
See more recipes on
Download it Today!