Ingredients 3 large egg whites 2/3 cup sugar 3 cups plain nonfat yogurt Instructions 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.