Best Yogurt Sorbet Recipes
YOGURT SORBET
Steps:
- With a hand-held 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).
- In another bowl, whisk the yogurt 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 quart container until ready to serve.
YOGURT-LIME SORBET
Categories Dessert Frozen Dessert Lime Vanilla Lime Juice Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Whisk 2 cups plain whole-milk yogurt, 1 1/2 cups simple syrup, 1 teaspoon finely grated lime zest, 3 tablespoons fresh lime juice, and 1/2 cup water in a medium bowl; scrape in seeds from 1/2 vanilla bean. Process in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container; cover and freeze until firm, at least 2 hours.
YOGURT SORBET
A Barefoot Contessa recipe - this looks like a good basic recipe that you can change to suit your tastes - vary the flavors of yogurt, add citrus zest, vanilla extract, etc. While the recipe calls for sugar, I plan to use Splenda granular for all or part of the sugar.
Provided by SusieQusie
Categories Frozen Desserts
Time 40m
Yield 1 quart, 3-4 serving(s)
Number Of Ingredients 3
Steps:
- With a hand-held mixer, beat the egg whites in a medium bowl, until frothy. While still beating, slowly add the sugar or Splenda 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).
- In another bowl, whisk the yogurt 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 quart container until ready to serve.
- *Raw egg warning- To reduce the slight risk of Salmonella or other food-borne illness, use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Nutrition Facts : Calories 326.4, Fat 0.5, SaturatedFat 0.3, Cholesterol 4.9, Sodium 243.4, Carbohydrate 63.5, Sugar 63.5, Protein 17.6
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