Total Time
40mins
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.

Ingredients Nutrition

Directions

  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. 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. Freeze in a quart container until ready to serve.
  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.

Reviews

(1)
Most Helpful

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!

Rainbow*Bubbles July 25, 2008

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