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