How to Make Yogurt Sorbet
Yogurt sorbet is the best of all worlds. It's part of the $20 billion U.S. frozen dessert business, a welcome palate cleanser after a spicy meal and a no fat, low calorie snack. While there are many ways to make yogurt sorbet, the majority of today's cooks prefer those that are quick and easy. Does this Spark an idea?
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Instructions
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Whip up a fast and tasty yogurt sorbet in just minutes by freezing a can of your favorite fruit. Once frozen, open both ends of the can, tap out the contents on a cutting board and chop the fruit into chunks. Run the fruit, some of its juice and a small container of plain nonfat yogurt through a food processor long enough to get it slushy and you've got a fast and tasty yogurt sorbet.
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Try an easy recipe that's half self-prep and half machine-prep. You'll need 3 large egg whites, 2/3 cup sugar and 3 cups plain nonfat yogurt. In a medium bowl, beat the eggs whites with a hand mixer until frothy. Slowly add the sugar and beat at high speed about four minutes, until the egg whites get stiff.
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Transfer the mixture to an ice cream machine and freeze according to the manufacturer's instructions. The recipe provided here makes one quart.
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Freeze any left over mixture, no matter how you make it. Yogurt sorbet will freeze well for two days.
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Ditch the apron altogether on days you have no time. Prepare ahead of time and pick up a brand new frozen yogurt sorbet and ice cream maker from several different online sources. Priced from $50-80 and up, they're an affordable (and probably the easiest) way to make a fabulous frozen dessert.
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Tips & Warnings
Add a nice touch by sprinkling garnishments such as small slices of fruit or mint on top of each serving of yogurt sorbet.
There is always a risk of food-borne illness when dealing with eggs. Use only fresh eggs and be sure to check for cracked shells. When separating the yolks and whites, don't let either one touch the shells.
