Rum-Raisin Frozen Yogurt

http://www.eatingwell.com/recipes/rum_raisin_frozen_yogurt.html

From EatingWell:  Charter Issue, 1990

Dark rum is essential in making this rum-raisin frozen yogurt. It mellows when the raisins have a chance to drink up the rum overnight.

6 servings | Active Time: 30 minutes | Total Time: 3 hours (includes freezing time)

Ingredients

• 1/3 cup dark rum
• 1 cup dark seedless raisins
• 1/3 cup nonfat evaporated milk
• 1 envelope unflavored gelatin
• 1/2 cup brown sugar
• 1/2 cup light corn syrup
• 1/2 teaspoon vanilla extract
• 1 quart low-fat plain yogurt

Preparation

1. Combine rum and raisins in a small bowl and let stand for several hours or overnight.
2. Combine milk and gelatin in a small saucepan and allow gelatin to soften, about 1 minute. Stir in sugar and cook, stirring, over medium-low heat until sugar and gelatin are just dissolved. Remove from the heat and add corn syrup and vanilla. Let cool and stir in yogurt and the rum-raisin mixture.
3. Transfer to an ice-cream freezer and freeze according to manufacturer’s directions. Pack in a container and store in the freezer for at least 2 to 3 hours before serving. Allow to soften in the refrigerator for 1/2 hour before serving in chilled dishes.

Nutrition

Per serving : 343 Calories; 3 g Fat; 2 g Sat; 1 g Mono; 10 mg Cholesterol; 65 g Carbohydrates; 11 g Protein; 1 g Fiber; 157 mg Sodium; 653 mg Potassium

4 Carbohydrate Serving

Exchanges: 3 other carbohydrate, 1 reduced-fat milk