Yogurt Sorbet – a delicious recipe with egg whites, sugar, nonfat yogurt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
342
kcal
Calories
13
g
Fat
43
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 3 ingredients. The key ingredients include: 3 extra large egg whites, 2/3 cup sugar or 2/3 cup Splenda granular, 3 cups plain nonfat yogurt.
Yes, Yogurt Sorbet falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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