Blueberry Yogurt Ice Cream

Serves: 2
Total Calories: 862


* See note below.
1 tablespoon unflavored jello
1/2 cup milk
2 eggs
2 cups plain yogurt
1 teaspoon vanilla extract
1 cup cream
Fruit selection of your choice (see below)
* See note below.
* Part two.
3 1/2 cups blueberries washed, picked over, and mashed
1/2 cup sugar or sugar to taste


* Use Yogurt Ice Cream Of Many Flavors (recipe below) as the base for this variation. Yogurt Ice Cream Of Many Flavors * Spirnkle gelatin over milk in small saucepan let stand 3 minutes to soften. Warm over low heat, stirring constantly to dissolve gelatin. Beat eggs in large mixer bowl on medium speed until thick and lemon colored. Beat in gelatin mixture, yogurt, vanilla, cream, and fruit mixture. Taste for sweetness. Freeze in ice cream freezer according to manufacturer's instructions. Serve immediately. Blueberry Yogurt Ice Cream:
*Combine above ingredients and add to yogurt-cream mixture.

Nutritional Facts:

Serves: 2
Total Calories: 862
Calories from Fat: 398

This Blueberry Yogurt Ice Cream recipe is from the Recipes for Summer Days Cookbook. Download this Cookbook today.

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