I’ve tried making frozen greek yogurt before but the texture never turned out right. I finally found the solution – raw egg whites whipped to a meringue (yes, it’s safe if you used pasteurized egg whites). The ratio that works for me is 1 egg white per 1 cup of greek yogurt. The taste and texture is AMAZING. It tastes cold and tangy, and the texture is just like ice cream. Hard to believe that it’s this healthy, and so refreshing.
Ingredients
Instructions
bonus: add lemon zest from 1 lemon and juice from half a lemon – refreshing, lemon yogurt
Nutrition
This makes a huge bowl of frozen yogurt – around 3 cups. I have zero problem eating all of it myself…