Ingredients:

• 1/4 cup sugar
• 1/4 cup Hershey’s Cocoa
• 1 1/2 cups (12-ounce can)
• Evaporated skim milk
• 1/4 cup light corn syrup
• 1 container (8 ounces) plain nonfat yogurt
• 1 ripe medium banana, mashed

Method:

1. In medium saucepan, stir together sugar and cocoa; stir in evaporated milk.
2. Cook over
   medium heat, stirring constantly, until sugar is dissolved.
3. Remove from heat; stir
   in corn syrup. Cool completely.
4. Add yogurt and banana to chocolate mixture; stir with whisk until well blended. Cover.
5. Refrigerate several hours until cold.
6. Pour mixture into 1-quart ice cream freezer
   container.
7. Freeze according to manufacturer’s directions.