What a great idea! It's frozen yogurt but with lots of good fruit in it. The yogurt would give it the body it needs without the fat. I think you could try fat-fee sour cream, too: that might be less tangy than the yogurt. Fat free sour cream, since it's made with skim milk, is thickened with something else, probably carageenan. Any fat-free half and half would also have a substitute thickener.Some thickeners hold up to freezing and some don't. There's a lot of difference between brands in how sour they are: you might have to try a few. I use half fat-free yogurt and half fat-free sour cream for many sauces. I tried making ice milk with plain milk, and it didn't work out. Not enough body. I meant to repeat it using something thicker, but haven't yet. I've been thinking about fat-free evaporated milk; that would have more body to it. Let us know what you try and what works!

Thank you all for your suggestions. Sorry for the late reply, but I've been pouring over stone sites, design sites and tending to the troublesome floor staining (another story). Anyway, I've decided to open up my thinking on the use of granite, and agree with those of you who've posted on the need to go with a light surface. So after having visited the warehouses of almost all the main distributors in my area and spent countless more sleepless nights searching and hyperlinking through Houzz, I've come up with these few options: 1) Fantasy Brown (with minimal peachy brown more grey and white flows) on island, some kind of plain white on perimeter, and white marble (see my large tiles) or brown/greyish mosaic on BS, 2) Taj Mahal or similar off-white/beigy quartzite (love these stones) on the island and ?? on perimeter (maybe forced to use same as I cannot come up with coordinating option), and ?? on BS, 3) Golden Crystal on island (like the mix of warm and grey) and ?? on perimeter and maybe greyish mini subways on BS.. Here is a pic of my dusty partially installed cabs: Here is Fantasy Brown option (found others with more beigy brown but prefer this slab with more white, grey and darker brown): Two of the Taj Mahals: The Golden Crystal (colors a bit more rich than shown in pic): I think I have at least solved the boring counter dilemma! Which of these options do you like best for my kitchen counters and why? Thank you!! Here is a link that might be useful: Various views of kitchen and current counter options

My mother has a couple of those dispensers. She brought some back from a visit to Germany at least 20 years ago. We use them all the time when we have dessert at her house. I love them, but haven't gotten around to getting one for myself. I think she gets her cartridges at the hardware store. They work really well, and make whip cream in seconds. Just remember to hold it completely upside down before pulling the trigger. Especially if it's not completely full. Otherwise, it can splatter a bit.

My goodness! I ALWAYS whip cream in advance. It keeps at least 36 hours. I often add 10X powdered sugar and vanilla, or cocoa, powdered sugar and vanilla, or sometimes rum extract, and sometimes leave it plain. Never added gelatin or stabilzers, either. I've never had it separate, and the texture doesn't change. I use ordinary ultra pasteurized cream. I use it instead of frosting between the layers of lemon cake, and a chocolate-praline-ganache cake that gets raves - the next day! I do use an electric mixer, though. Once I over-mixed it and made butter! If I were you, I'd risk a half-pint and whip it up. Store it in a jar overnight and I'll bet you'll be pleasantly surprised! Then you''ll know you can safely whip it in advance of your party.