Frozen Vanilla Yogurt
makes about 1 1/2 quarts
3 extra large egg whites
1 cup granulated sugar
3 cups plain or Greek yogurt, whole fat or low fat
1 teaspoon pure vanilla extract
In a clean and dry medium bowl, beat the egg whites until frothy with a wire whisk or hand-held mixer. Gradually add the sugar; increase the speed to high and beat until glossy, stiff peaks form, about 4-5 minutes.
In a separate bowl, whisk together the yogurt and vanilla until smooth. Gently fold in the egg whites. Cover with plastic wrap and refrigerate until cold, about 1 hour. Transfer the mixture to an ice cream maker and freeze according to the manufacturer's instructions. Enjoy!
Printed from thegalleygourmet.net
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