1 sachet gelatine (I used one but I think it needs two)equivalent to 3 tsp 1/4 cup. water 1 litre Skim milk powder made up 1 cup. Splenda (This is a bit sweet) 1 (13 oz.) cans evaporated lite milk 3 tbsp. vanilla Soak gelatine in the water. Scald the milk and dissolve the gelatine in the hot milk. Add the sugar & Vanilla. Cook a bit more but not to the boil. Chill and freeze in metal tin (I used a cake tin)for about 4 1/2 hours then take out & beat & place back in freezer another 2 hours. Remove & beat again when it is nearly frozen but soft enough to cut through. Return to freezer & eat when it is hard enough.
This turned out a bit hard & I needed to cut it with a knife but if you leave on the bench for a while it will thaw enough to spoon. This made 2 x 1kilo yoghurt tubs