3 cups reduced-fat plain Greek yogurt
3/4 cup sugar
1 1/2 tsp clear vanilla extract
1 tbsp cold water
1 tbsp lemon juice
1 tsp unflavored gelatin
Line a strainer or colander with four layers of cheesecloth or one coffee filter; place over a bowl. Place the yogurt into the strainer or colander; cover yogurt with the sides of the cheesecloth. Refrigerate 2 to 4 hours.
Remove yogurt from the cheesecloth to a bowl; discard the strained liquid. Add the vanilla and sugar to the yogurt, stirring until the sugar is dissolved.
In a small microwave-safe bowl, combine the water and lemon juice; sprinkle with the gelatin and let stand 1 minute. Microwave on high 30 seconds. Stir mixture and let stand 1 minute or until the gelatin is completely dissolved.
Pour mixture into cylinder of ice cream freezer; freeze according to the manufacturer's directions, adding gelatin mixture during the last 10 minutes of the processing.
Transfer frozen yogurt to a freezer container and freeze 2 to 4 hours or until firm enough to scoop.
Yield: 2 1/2 cups/5 servings
Per serving: 225 calories, 3 g (2 g sat) fat, 8 mg cholesterol, 57 mg sodium, 36 g carbs, trace fiber, 14 g protein