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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 12 |
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A Barefoot Contessa recipe - this looks like a good basic recipe that you can change to suit your tastes - vary the flavors of yogurt, add citrus zest, vanilla extract, etc. While the recipe calls for sugar, I plan to use Splenda granular for all or part of the sugar. Ingredients:
3 extra large egg whites |
2/3 cup sugar or 2/3 cup splenda granular |
3 cups plain nonfat yogurt |
Directions:
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.
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