Charlotte's Frozen Yogurt


  • 2 cups sugar
  • 1/4 cup flour
  • 2 cups skim milk
  • 1 quart yogurt
  • 4 eggs, slightly beaten
  • 1 tablespoon vanilla


  • Place sugar, flour, buttermilk in saucepan and carefully bring to a boil and boil 1 minutes stirring constantly. Temper eggs and add back to saucepan and cook entire mixture one minute longer. Take off stove; cool slightly and add vanilla. Cool completely in refrigerator and freeze in ice-cream maker.


  • SERVINGS: 12
  • SOURCE: Char Zyskowski