Yoghurt sorbet

Serve a perfect, low-fat dessert with three ingredients and 10 minutes prep.
  • 3 extra-large egg whites
  • 150g sugar
  • 720ml natural non-fat yoghurt
1) With a handheld mixer, beat the egg whites in a medium bowl until frothy. While still beating, slowly add the sugar 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 yoghurt until smooth. Fold in the egg whites. Transfer the mixture to an ice cream freezer and freeze according to the manufacturer's instructions. Freeze in a one-litre container until ready to serve.

Rule the Kitchen with More Recipe Faves

Yoghurt
Yoghurt
Light Banoffee Pots
Light Banoffee Pots
Time
-
Serves
6
Difficulty
Easy
Chocolate Mousse with Hazelnuts
Chocolate Mousse with Hazelnuts
Time
10
Serves
4
Difficulty
-