Instructions: YOGURT CHEESE: Drain 1 quart of plain yogurt (without gelatin!) for 24 hours in the refrigerator. You can reserve the liquid for bread or a refreshing drink. (Bleah. I toss it.) The resulting yogurt cheese should be the consistency of soft cream cheese.

In a mixer, blend yogurt cheese with the skim milk until smooth. Add the rest of the ingredients. Add optional ingredients as wanted (below), place in ice cream freezer as per manufacturers instructions (or per your experience, if your manufacturers instructions turn out to be idiotic). OPTIONS: Ive added 3-4 really ripe mangoes, and substituted a cup of light brown sugar for the regular sugar. Thats been a HUGE hit. You can add stuff to your hearts delight- chocolate, chocolate chips, fruits, peppermint candy, different kind of extracts, vegetables, small animals, children. Be creative!

Description: "An experiment that finally went right"

NOTES : I played around with nonfat frozen yogurt a couple of summers ago. I have a 4-qt. ice cream freezer, and wanted to do something with it.

My first try was a (low-fat) chocolate chip frozen yogurt, using Scharffen Berger chocolate. I used a 1/2 and 1/2 mixture of nonfat evaporated milk and nonfat yogurt. The taste was, as my good friend Heidi put it, "a tangy mix of chocolate and Lemon Pledge."

But, I live, I learn, and this next experiment came out really nicely. It tastes really rich, but with very little fat:

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.