Yogurt Sorbet

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 3 extra large egg whites
• 2/3 cup sugar or 2/3 cup splenda granular
• 3 cups plain nonfat yogurt

Recipe

• 1 with a hand-held mixer, beat the egg whites in a medium bowl, until frothy. while still beating, slowly add the sugar or splenda 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.
• 3 freeze in a quart container until ready to serve.
• 4 *raw egg warning- to reduce the slight risk of salmonella or other food-borne illness, 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.