Recipe courtesy of Patricia Wells
Yogurt Sorbet
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- Level: Easy
- Total: 40 min
- Prep: 10 min
- Inactive: 30 min
- Yield: 3 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 330
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 0 g
- Sugar
- 63 g
- Protein
- 18 g
- Cholesterol
- 5 mg
- Sodium
- 255 mg
- Level: Easy
- Total: 40 min
- Prep: 10 min
- Inactive: 30 min
- Yield: 3 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 330
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 0 g
- Sugar
- 63 g
- Protein
- 18 g
- Cholesterol
- 5 mg
- Sodium
- 255 mg
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.
