Ingredients for Yogurt Sorbet
- Extra Large Egg Whites
- 1/2 cup granulated sugar (or Splenda Granular to taste)
- Plain Nonfat Yogurt
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How to Make Yogurt Sorbet
- In a medium bowl, whisk together the yogurt, sugar (or Splenda), lemon zest, and vanilla extract until smooth and well combined.
- Pour the yogurt mixture into a shallow freezer-safe container. Cover and freeze for 30 minutes.
- Remove the container from the freezer and break up the partially frozen yogurt mixture with a fork or whisk. This helps create a smoother texture.
- Return the container to the freezer and freeze for another 10 minutes.
- Repeat the process of removing, breaking up, and refreezing for a third time. This process helps to prevent large ice crystals from forming.
- After the final freeze, allow the sorbet to sit at room temperature for 5-10 minutes before scooping and serving. Garnish with fresh berries or a sprig of mint, if desired.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
253g
Fat
1g
Carbs
21g