My F&W
quick save (...)

Yogurt Sorbet

  1. 3 large egg whites
  2. 2/3 cup sugar
  3. 3 cups plain nonfat yogurt
  1. In a medium bowl, using a handheld electric mixer, beat the egg whites until frothy. Slowly add the sugar and beat at high speed until the egg whites hold stiff, shiny peaks, about 4 minutes.
  2. In another bowl, whisk the yogurt until smooth. Fold in the egg whites. Transfer the mixture to an ice cream machine and freeze according to the manufacturer's instructions.
Make Ahead The yogurt sorbet can be frozen for 2 days. Notes 1/2 Cup Serving Calories 120 kcal, Total Fat 0.2 gm, Saturated Fat 0.1 gm, Protein 7 gm, Carbohydrates 23 gm. Serve With Winter Apple Gratin
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.