Prep 10 mins
Cook 30 mins
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.
- 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.
Thank you for posting this recipe! I saw this on Barefoot Contessa on UKTV Food, but it's really hard to find Ina Garten's recipes in U.K., and this one looked amazing. I made it with Splenda and Total 0% Greek yogurt and it worked really well, it comes out quite thick but I added raspberries to it towards the end which thinned it down and gave it a really pretty 'swirl' effect. It's a great healthy summer dessert :), lots of protein and calcium and not fat, thanks again for posting!