MANGO FROZEN YOGURT
Serves 12
1–2 ripe mangos
1 ⁄4 cup fresh lemon juice
2⁄3 cup sugar
2 egg whites, at room temp.
2 cups plain Greek yogurt, cold
1. Peel and coarsely chop mangos; add to food processor bowl. Puree until very smooth.
2. In pan over medium-high heat, bring lemon juice and sugar to a boil; cook 1 min. more.
3. With electric mixer on medium speed, beat egg whites to soft peaks. Reduce speed to low; slowly beat in warm sugar mixture until fully incorporated. Increase speed to high; beat
2 to 3 min. or until glossy and smooth.
4. In large bowl, whisk yogurt and mango puree. Fold in meringue.
5. Pour yogurt mixture into ice cream maker; freeze according to manufacturer’s directions. Or pour mixture into baking dish and freeze
2 to 3 hrs., stirring every 20 min. or so until base is thick and mostly frozen. Transfer to freezersafe container; freeze 2 to 3 hrs. or until completely set.
PER SERVING: 116 cal, 3g protein, 22g carbs, 1g fiber, 21g sugar, 3g fat