3 on jar it. 35 PEPPERMINT STICK FROZEN YOGURT 1 envelope unflavored gelatin 1/2 cup milk 2 eggs (room temp.) 2 Tbsp. light corn syrup 2 cups plain yogurt 1 cup finely crushed peppermint stick 1 tsp. lemon juice 1/2 cup whipping cream, whipped Sprinkle gelatin over milk in small saucepan. Let stand 3 minutes. Heat over low heat stirring constantly, until gelatin. dissolves. Cool slightly. Beat eggs in large mixer bowl on medium speed until thick and lemon colored. Beat in corn syrup gradually. Beat in gelatin mixture, peppermint sticks and lemon juice on medium speed. Fold in whipped. cream. Pour mixture into cream can. Makes 1 quart. Tips: Peppermint sticks can be crushed in your Waring Blendor by processing 1 inch pieces 1/2 cup at a time, on high speed. Serve peppermint stick frozen yogurt in champagne glasses drizzled with creme de cacao or garnished with peppermint sticks. 35 RECIPES FROM FROZEN YOGURT LOW-CALORIE PINEAPPLE YOGURT DESSERT 8 oz. can juice-packed crushed pineapple envelope plain gelatin 4 Tbsp. sugar Sugar substitute equivalent to 12 tsp. sugar 1 cup cold skim milk 1 cup low-fat vanilla yogurt 1/4 tsp. salt. Drain the juice from the crushed pineapple into a saucepan. Add gelatin and sugar. Wait one minute, then heat over very low heat until gelatin and sugar are melted. Remove from heat. Add sugar substitute. Stir in pineapple, milk, yogurt and salt. Pour into cream can. Chill mixture un-
til ready to process.
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