Ingredients
Directions
With a hand-held mixer, beat the egg whites in a medium bowl, until frothy. While still beating, slowly add the sugar and beat on high speed until the egg whites are stiff and shiny, about 4 minutes. (This can also be done in the bowl of an electric mixer fitted with the whisk attachment).
In another bowl, whisk the yogurt until smooth. Fold in the egg whites. Transfer the mixture to an ice cream freezer and freeze according to the manufacturer's instructions. Freeze in a quart container until ready to serve.
* Raw Egg Warning
Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
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By harry2424
denton, tx
on May 20, 2012
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this was great, but had to freeze in two batches as it makes so much!!
By michaelyons_125...
new york, 72
on February 08, 2012
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Delicious. I added the scrapings of a vanilla bean and it is out of this world. Curious to try it with greek yogurt...possibilities are endless. Great recipe.
By Marguerite0131
Alexandria, VA
on February 03, 2012
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Incredible! And I am a low-fat skeptic. But this was great. A couple of modifications. Used superfine sugar in the egg whites, grated the rinds of lime, lemon and orange into the yogurt, used Greek yogurt, 1/2 tsp. cardamon and added a tablespoon of vodka to keep it from freezing hard. The basic recipe -- non- fat yogurt and egg whites is a winner and the sky's the limit from there.
Read all 17 reviews