Yogurt Sorbet

1. 1

   With a hand-held mixer, beat the egg whites in a medium bowl, until frothy.

2. 2

   While still beating, slowly add the sugar and beat on high speed until the egg whites are stiff and shiny, about 4 minutes.

3. 3

   (This can also be done in the bowl of an electric mixer fitted with the whisk attachment).

4. 4

   In another bowl, whisk the yogurt until smooth.

5. 5

   Fold in the egg whites.

6. 6

   Transfer the mixture to an ice cream freezer and freeze according to the manufacturer's instructions.

7. 7

   Freeze in a quart container until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.