Recipe: Yogurt Sherbet (ice cream maker)

YOGURT SHERBET

3/4 cup fat-free milk, divided use
1/2 teaspoon unflavored gelatin
1/2 teaspoon cornstarch
1/3 cup light corn syrup
1/4 cup sugar
1/4 cup water
2 cups low-fat or fat-free yogurt, preferably Greek yogurt

Pour 1/2 cup milk into a small bowl and whisk in gelatin and cornstarch. Set aside for the gelatin to soften.

Combine remaining 1/4 cup milk, corn syrup and sugar in saucepan and whisk several times to mix. Place over medium heat and bring to boil.

Remove from heat, whisk in soaked gelatin and cornstarch mixture, and return pan to low heat. Bring milk mixture to boil, whisking constantly but not too vigorously. Let mixture boil gently for about 2 minutes, whisking constantly.

Remove pan from heat and place yogurt in large bowl. Whisk yogurt smooth and whisk in milk mixture in a stream. Cool mixture to room temperature, then cover bowl with plastic wrap and refrigerate until cold.

Freeze mixture in ice cream maker according to manufacturer's directions. For most machines, you'll probably need to divide the mixture and freeze half at a time.

While sherbet is churning, place a bowl or other container in freezer. Empty churned sherbet into chilled bowl as you remove it from the ice cream maker. Press plastic wrap against surface and freeze sherbet. Remove bowl from freezer to add remaining sherbet when it is ready. Serve sherbet in chilled dessert bowls or glasses.

Storage: Store sherbet in freezer. Texture will be best if served within 24 hours.

Source: Perfect Light Desserts by Nick Malgieri and David Joachim