Instructions: In medium saucepan, stir together cocoa and sugar; add evaporated skim milk. Cook over medium heat, stirring constantly, until sugar is dissolved.

Remove from heat; stir in corn syrup. Cool. Add banana and yogurt; stir with wire whisk until well blended. Refrigerate several hours until cold.

Pour cold mixture into 1-quart container of ice cream freezer; freeze according to manufacturers directions.

Makes eight 1/3-cup servings.

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