Frozen Yogurt
By: Anonymous
Published: Wednesday, December 9, 2009 - 11:56pm

Ingredients




2 cups Yogurt cheese
1/2 cup Sugar
1 tablespoon Vanilla
4 Egg whites
1 cup Fresh strawberries, thinly sliced

Preparation

1 One cup of yogurt makes about 1/2 cup of yogurt cheese. But scientists don't know how much calcium is lost straining off the whey, so 1/2 cup yogurt cheese could contain nearly a cup serving's worth of calcium. 2 The calcium in this recipe is figured according to this formula. 3 It's easiest to make yogurt cheese from yogurt containing pectin. 4 These recipes have been analysed using non-fat yogurt. Low-fat yogurt may be preferable to some taste buds. 5 To strain, place a colander lined with cheesecloth in a bowl. If the colander has legs, it can stand right in the bowl. If it doesn't, rest it on the bowl edge so there is room for the whey to drain off. 6 Weight the yogurt down with empty glass jars. Straining takes at least six hours. Don't stop until the remaining cheese is about the consistency of cream cheese. 7 Mix yogurt cheese, sugar and vanilla. Whip egg whites until stiff, fold into yogurt cheese-sugar mix. Fold fruit into mixture. For best results let the mix stand overmight in refrigerator. Freeze according to ice cream maker instructions.