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!

I read that gelato is different in technique: churned at lower speed and temp than ice cream, and no whipping in of air, thus enabling lower calorie ingredients such as milk instead of cream or egg custard, without compromising taste or texture Have the gel filled bowl for kitchen aid and it works ok for fruit sorbet and ice cream But am considering a condenser type (chilling built into machine rather than a separate canister bowl that u pre freeze) but really want gelato worthy equipment Have looked at de longhi, Musso, simac, Ariente Viva compact... Some of these get pricey but really can't find good reviews I think the cuisinart and many of others (including from brands named above) are all purpose cold dessert (ice cream, yogurt, sorbet etc) and may not be able to do gelato properly? Any clues or experience?

Hi Chery2...Is this the one your looking for? The recipe is featured in The Pampered Chef's Season's Best Recipe Summer 2005 Collection. Ice Cream Sandwich Torte Ingredients 1 cup coarsely chopped creme-filled chocolate sandwich cookies (about 10 cookies) 1/2 cup milk 1 package (3.9 ounces) chocolate instant pudding and pie filling 1 container (12 ounces) frozen whipped topping, thawed, divided 12 frozen ice cream sandwiches (3.75 ounces each), unwrapped, divided 2 tablespoons semi-sweet chocolate morsels, grated or multi-colored sprinkles Directions 1. Coarsely chop cookies using a food chopper. In a Bowl, combine milk and pudding mix; whisk using stainless steel whisk until mixture is smooth and begins to thicken. Fold in half of the whipped topping and cookies.. set filling aside. 2. Working quickly, arrange six of the ice cream sandwiches side by side on "Simple Additions Large Square Platter." Spread filling evenly over sandwiches. Top with remaining ice cream sandwiches, forming a rectangular-shaped torte; smooth sides. Spread remaining whipped topping over top and sides of torte. Grate chocolate over torte . Freeze at least 30 minutes or until ready to serve.... Slice and serve. Yield: 16 servings or 24 sample servings Tip If freezing torte overnight, remove from freezer 30 to 45 minutes before serving for easier slicing.

Here are two that are easy & delicious. Makes a great side dish for almost any meal/event. 2 packages frozen, chopped spinach 4 T. butter 2 T. flour 2 T. chopped onion 1/2 c. evaportaed milk 1/2 t. garlic salt 1/2 t. celery salt 1/2 t. fresh ground black pepper 1 t. Worcestershire sauce 1/3 pound Jack pepper cheese,cut into small chunks Buttered Bread crumbs for the topping (optional) Cook spinish as directed and drain well, reserving 1/2 cup of the liquid. Melt the butter in a saucepan over low heat. Using a whisk, whisk in the flour until smooth making a light roux. Add the onion and cook until soft, but do not brown. Slowly add the milk and the reserved liquid, stirring constantly until smooth and thickened. Stir in the garlic salt, celery salt, pepper worcestershire and cheese, and continue stirring until sauce is smooth. Mix in the drained spinach. Pour into a casserole dish and top with the crumbs if you wish Bake in preheated oven until hot and bubbly, about 15-20 minutes. ANOTHER that is a bit quicker, and different, but also good. 4 packages chopped spinach, thawed, drained 1 can condensed cream of mushroom soup 1 t. garlic salt 1/2 cup milk 2 large eggs, beaten 1/4 stick butter, melted 3 T. Parmesan cheese Preheat the oven to 350 Mix all the ingredients together and pour into a casserole dish. Bake for about 45-50 minutes.