Tangerine Yogurt Sorbet
Serves 6 to 8
One large navel orange or pink grapefruit may be substituted for the tangerines. Pasteurized egg whites can be found next to the eggs in your supermarket.
1/4 cup pasteurized egg whites
2 cups plain yogurt (preferably Greek-style)
1/2 cup granulated sugar
Juice of 2 tangerines
1) Beat egg whites in a large clean bowl until foamy, about 30 seconds. With mixer running, slowly add sugar, then beat at high speed until stiff peaks form. Gently fold yogurt and tangerine juice into egg whites, taking care to not over mix.
2) Pour mixture into freezer container of an ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times will vary.)