Lemon and Greek Yogurt Ice Cream
  • 450 g Greek yogurt
  • 200 ml lemon juice (fresh sqeezed)
  • 50 g powdered sugar
  • pinch of salt
  • 120 g egg whites (about 4)
  • 100 g powdered sugar
  1. Mix together the yogurt, lemon juice, salt, and 50g of powdered sugar.
  2. In a separate bowl, whip the egg whites and powdered sugar to form stiff peaks
  3. Fold into the lemon juice and yogurt.
  4. Churn in your ice cream maker according to packaged directions.
  5. Transfer to freezer safe container and freeze for a few hours.
Recipe by Baking My Way Through Germany at http://www.bakingmywaythroughgermany.com/2015/08/lemon-and-greek-yogurt-ice-cream/