2 cups dark brown sugar
1 1/2 cups milk, divided
1 tsp. vanilla
a pinch of salt
1 pkg. unflavored gelatin
1 quart plain, fat free Greek style yogurt
Place the brown sugar, salt and 1 cup of the milk in a large dutch oven and cook over medium heat until the sugar melts and begins to bowl, boil about 3 minutes. Remove from the heat. While the caramel is cooking, place the remaining 1/2 cup milk in a small bowl and sprinkle the gelatin over and allow to sit until the caramel is done. When caramel is finished cooking, remove from the heat and pour the milk/gelatin mixture in it and stir until the gelatin is all dissolved and incorporated with the caramel, then stir in the vanilla. Allow to cool a while longer, then gradually whisk in the yogurt. When all is incorporated and the mixture is smooth, chill covered in the fridge about an hour. Pour into the bowl of your freezer and freeze according to directions. Remove from the freezer, place in a covered bowl and freeze in your fridge freezer at least a couple of hours.
This is very very tasty, the texture is very smooth and velvety and the taste is a mixture of tangy and sweet that meshes very well. I hope you will enjoy it!