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Yogurt Sorbet


  • 3 extra large egg whites

  • 0.666 cup Sugar

  • 3 cups plain non fat Yoghurt


  • 1.

    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).

  • 2.

    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.

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Posted by JW200Report
This is just fabulous! It is very easy to make, and if you want to create a special occasion dessert then use a good quality Greek yoghurt.
Everyone who has eaten this asks for the recipe.