YIELD 8 servings
1 pint chocolate milk
2 cups low-fat vanilla yogurt
2 teaspoons cocoa powder
1 tablespoon instant espresso powder or instant coffee
1/4 cup granulated sugar
1. Mix all ingredients together in a bowl.
2. Cover and chill until very cold.
3. Freeze in an ice cream freezer following manufacturer’s instructions.
4. Serve immediately or transfer to a freezer container and freeze. Makes about 6 cups.
Per serving: 130 Calories, 2g Fat, 10 mg Cholesterol, 80mg Sodium, 23g Carbohydrate, 1g Fiber, 5g Protein
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