- SERVINGS: MAKES 1 QUART
- 3 large egg whites
- 2/3 cup sugar
- 3 cups plain nonfat yogurt
- 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.
- 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.
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