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Step 1
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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Step 2
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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Step 3
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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Step 4
Freeze any left over mixture, no matter how you make it. Yogurt sorbet will freeze well for two days.
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Step 5
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.
