Frozen Chocolate Yogurt - cooking recipe

Ingredients

32 ounces low-fat yogurt (must be low-fat coffee yogurt, preferably Dannon)
1 1/2 cups sugar
2/3 cup unsweetened cocoa powder
4 tablespoons unsweetened cocoa powder
1/8 teaspoon salt
2 tablespoons instant coffee (try instant espresso)
1 tablespoon dark rum

Preparation

Place yogurt, sugar, cocoa, salt, espresso and rum in a large bowl and whisk until thoroughly mixed and smooth. Stir for about 10 minutes until sugar is dissolved.
Transfer to ice cream maker and freeze according to manufacturer's directions.
Freeze at least five hours before serving.