Whisk 2 egg whites, 1/4 cup sugar and a pinch of salt in a heatproof bowl set over a pan of simmering water until the sugar dissolves. Remove the bowl; beat with a mixer until stiff peaks form. Whisk 1 1/2 cups low-fat Greek yogurt, 1 teaspoon lemon zest and 1 tablespoon lemon juice in a separate bowl; fold in the egg whites. Chill 2 hours. Serve with crumbled shortbread cookies.
Per Serving (not including shortbread cookie): Calories 115; Total Fat 2 grams; Saturated Fat 1 gram; Protein 9 grams; Total Carbohydrate 16 grams; Sugar: 16 grams; Fiber 0 grams; Cholesterol 6 milligrams; Sodium 128 milligrams
Photograph by Anna Williams