4 tablespoons powdered gelatin
3/4 cup skim milk
1 cup granulated Splenda
1 17.6oz container nonfat Greek yogurt
1/2 teaspoon organic peppermint extract
Green food coloring
1 oz high-quality 99% unsweetened chocolate, chopped fine

4 tablespoons powdered gelatin 3/4 cup skim milk 1 cup granulated Splenda 1 17.6oz container nonfat Greek yogurt 1/2 teaspoon organic peppermint extract 1 oz high-quality 99% unsweetened chocolate, chopped fine

In a large bowl, sprinkle the gelatin over 1/2 cup of the milk. In a small sacuepan, combine the remaining 1/4 cup milk with the Splaneda, and bring to a boil over high heat. Pour the hot mixture into the bowl, and whisk until the gelatin has dissolved.
Whisk the yogurt into the gelatin mixture. Whisk in the peppermint extract and a drop or two of the green food coloring, enough to achieve the desired color.
Freeze the mixture in an ice cream maker according to the manufacturer's instructions. When the mixture is nearly frozen but still slightly soft, add or stir in the chopped chocolate. Serve immediately, or transfer the yogurt to a sealed container and freeze up to 2 days.