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Frozen Fruit Yogurt Recipe
|Sweetened fruit mixture||1⁄2 Cup (8 tbs)|
|Eggs||3 Large, separated|
|Cream of tartar||1⁄4 Teaspoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Homemade thick yogurt/Purchased plain yogurt||8 Cup (128 tbs)|
Serving size: Complete recipe
Calories 1633 Calories from Fat 683
% Daily Value*
Total Fat 76 g116.7%
Saturated Fat 4.6 g23.2%
Trans Fat 0 g
Cholesterol 905.3 mg
Sodium 1151 mg48%
Total Carbohydrates 161 g53.7%
Dietary Fiber 0 g0.01%
Sugars 66.8 g
Protein 80 g159.7%
Vitamin A 14.6% Vitamin C
Calcium 8% Iron 15.5%
*Based on a 2000 Calorie diet
Bring to a boil, stirring, over high heat.
Reduce heat to medium and cook, stirring constantly, until fruit softens and partially disintegrates—1 to 4 minutes, depending on ripeness of fruit.
Break up any large pieces with a fork.
Remove from heat and stir in citrus juices, spices, and flavorings listed under each flavor version.
Lightly beat egg yolks; stir in about 1/2 cup of the hot fruit mixture.
Then stir yolk mixture back into fruit mixture; let cool to room temperature.
In a large bowl, beat egg whites and cream of tartar with an electric mixer on high speed until whites hold soft peaks.
Gradually add the 1/4 cup sugar and continue to beat until whites hold stiff peaks.
Spoon yogurt into a 6- to 8-quart bowl; use a wire whisk if necessary to smooth out any lumps.
Fold fruit mixture into yogurt until well blended.
Add half the egg whites and stir to blend well.
Fold in remaining whites.
Pour mixture into 1-gallon container of an ice-and salt-cooled ice cream maker.
Use 1 part salt to 4 parts ice; freeze until crank is hard to turn or until machine shuts off.
(Or use a self-refrigerated ice cream maker; if freezer container is too small to hold all the yogurt mixture, freeze it in batches, keeping unfrozen yogurt mixture in the refrigerator.
Transfer frozen yogurt to freezer as prepared; cover.)