Yogurt Sorbet

Directions

1. 1
   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).
2. 2
   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.
3. 3
   Freeze in a quart container until ready to serve.
4. 4
   *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.