Ingredients
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1/4 c. granulated sugar
1 large egg white
1 1/2 c. plain nonfat yogurt
1 c. whole strawberries, pureed
1/2 tsp. vanilla
Preparation
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Place sugar and egg white in top of double boiler over simmering water.
With electric mixer at high speed, beat constantly until mixture thickens and forms soft peaks, about 5 to 7 minutes.
Remove from heat.
Add yogurt, strawberry puree and vanilla to thickened mixture; stir until combined.
Pour mixture into container of ice cream freezer and process following manufacturer's directions.
Transfer to storage container, cover and freeze.
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