Sweet Savory Yogurt Sorbet 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 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.

SWEET AND SAVORY YOGURT

Steps:

• Soak the apricots and raisins separately in hot water for 10 minutes, then drain well and pat dry. Set aside the raisins and chop the apricots into bite-size pieces. Stir all of the ingredients together until thoroughly combined, then do a FASS check. You may want to add a pinch of salt, a spritz of lemon juice, or a bit more sweetener.
• Cover tightly and chill for 15 minutes before serving.
• Add 1 1/2 to 2 teaspoons of curry powder.
• In place of the parsley, cilantro, and mint, you can substitute 1/3 cup each of finely chopped and loosely packed fresh dill, basil, and thyme.
• Goes with Middle Eastern Chickpea Burgers (page 112), Orange Pistachio Couscous (page 145), Quinoa Pilaf (page 149), Mediterranean Lentil Salad (page 142), and Poached Salmon with Moroccan Pesto (page 121).
• Store in a covered container in the refrigerator for 3 to 5 days.
• (per serving)
• Calories: 350
• Total Fat: 12.9g (3.6g saturated, 4.3g monounsaturated)
• Carbohydrates: 52g
• Protein: 7g
• Fiber: 4g
• Sodium: 270mg

SWEET-SAVORY YOGURT SORBET

Steps:

• In a small pan, dissolve sugar in 2 tablespoons water and bring to a boil. Let cool. Whisk together all the ingredients, then pour into an ice-cream maker and follow manufacturer's instructions. Serve as a garnish with gazpacho or tomato terrine.