Nutrition per serving may change if servings are adjusted.
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
Combine rum and raisins in a small bowl and let stand for several hours or overnight.
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.
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.