We watched cookbook author Patricia Wells make this yogurt sorbet for Ina Garten on an episode of Barefoot Contessa and thought, "Really? That's it?"
It was one of the first things we made when we bought our ice cream maker, and we proceeded to make it again and again until we got sick of it. But this summer, we're getting reacquainted.
There are three ingredients: egg whites, sugar, and plain yogurt. You whip the egg whites and sugar until stiff, fold them into the yogurt, and freeze. And if you are addicted to Pinkberry's tart, yogurt-flavored (and, um, way overpriced) frozen yogurt, make this at home instead. It's guilt-free, barely sweet, and goes well with fresh fruit — although we've also smothered it in chocolate sauce.
We'll admit, you aren't going to get the creamy texture of Pinkberry. Our one complaint is that it gets a bit hard and crumbly the next day. But just let it soften before you try to scoop it... or eat it right away. Problem solved.
Here's the recipe on the Food Network website:
Related: Recipe: Basic Lemon Sorbet
(Images: Elizabeth Passarella)