- 2 cups plain, nonfat yogurt (a thick European style works best)
- 2 egg whites (of course if you are elderly, pregnant, a child, or your health is compromised, this isn’t for you)
- 1/2 cup granulated sugar + 2 tablespoons for candied zest
- Juice of one blood orange (remove the zest before juicing if you plan to candy it)
- With a handheld mixer, beat the egg whites until they are foamy, but not too thick.
- Slowly add the sugar and beat at high speed until the whites are shiny and hold stiff peaks.
- Add the yogurt to another bowl and fold the beaten whites into it. To this mixture, slowly mix in the orange juice. Do not over mix; the ice cream machine will finish it off.
- Transfer to the machine and freeze according to the manufacturer’s instructions.
- The yogurt is best served after it has been in the freezer for a couple of hours, and then allowed to soften a little at room temperature. It can be kept for a couple of days, but you will lose the smooth consistency.
For candied zest:
This isn’t exactly a scientific procedure, it does not require a candy thermometer and as long as you have familiarity with heating sugar you should end up with a nice result.
- Zest the orange; I use a vegetable peeler to get long, ribbon like pieces.
- In a small saucepan, combine 2 tablespoons granulated sugar and 2 tablespoons water.
- Over medium heat, allow the sugar to dissolve, swirl and wash down sides of pan.
- Add the orange pieces to syrup and increase the heat a little, cooking until the zest becomes transparent, which should only be a couple of minutes. The sugar should begin to boil and its consistency will become more heavy and syrupy as it bubbles.
- Before the syrup completely loses its runny, liquid consistency, and gets too hot, remove the pieces of zest to parchment and allow to cool completely.
many thanks to Almost a Chef