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| 2 Esslöffel | water |
| 1 Teelöffel | gelatin Unflavored |
| 3 x ca. 30 g | chocolate semisweet, finely chopped |
| 3/4 Tasse | Lowfat milk |
| 1/4 Tasse | corn syrup light |
| 1/4 Tasse | sugar |
| 3 Esslöffel | Bailey's Irish Cream Liqueur |
| 1 Tasse | Plain lowfat yogurt stirred |
| 1 | egg white |
| 1/3 Tasse | water |
| 1/3 Tasse | milk dried, nonfat |
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In small saucepan, combine 2 tb water and gelatin: let stand 1 minute. Stir over low heat until gelatin dissolves; set aside. In med saucepan, combine chocolate, milk, corn syrup and sugar. Cook and whisk over low heat until mixture is smooth. Stir in dissolved gelatin mixture; cool. Add Irish Cream and yogurt. Beat egg white, 1/3 cup water and non-fat dry milk until stiff but not dry. Fold into yogurt mixture. Freeze in ice-cream maker according to manufacturer's directions; or follow refrigerator-freezer instructions previously posted.
A touch of Irish Cream teams up with chocolate for a mouth-watering change of pace.
D.Morrissey [Dee] at 00:04 Est
Cookbook echo moderator at net/node 004/005
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