Honey Yogurt Sorbet With Fresh Fruits Recipes

YOGURT SORBET

Steps:

• 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.

FRESH FRUIT WITH HONEY VANILLA YOGURT

Steps:

• Combine the yogurt, honey, vanilla extract, and vanilla bean seeds in a bowl and set aside. Combine the berries and papaya and gently mix the fruit together. Place in a serving bowl and garnish with the mint. For serving, spoon the yogurt mixture over the fruit.

HONEY YOGURT SORBET WITH FRESH FRUITS

Steps:

• Split vanilla bean and scrape out seeds using the granulated sugar (rubbing the sugar along the seeds gets more out).
• Put vanilla, sugar, and water in a small pot and boil. Cool.
• Using an immersion blender, mix the sugar syrup and remaining ingredients together.
• Freeze in an ice cream machine (according to manufacturer's instructions).
• Serve with fresh berries.