Frozen Fruit Fantasy (Ovo Lacto)
Submitted by pauleric
A light frozen fruit yogurt dessert lightened with whipped egg whites into an airy, mousse-like treat. Raspberry puree, tangy yogurt, and a touch of juice concentrate, no ice cream machine needed.
YIELD
5 servingsPREP
60 minCOOK
0 minREADY
90 minThis is homemade frozen yogurt, but lighter and airier than most, thanks to a clever trick. Beaten egg whites are folded in to lift the yogurt base into something closer to a frozen mousse, soft and scoopable rather than icy and hard.
It works in two freezing stages. First, freeze the gelatin-stabilized fruit and yogurt mixture just until crystals form at the edges. Then beat it smooth, fold in the stiff egg whites, and freeze again until firm. That mid-freeze whip is what keeps the texture creamy instead of solid.
The flavor is up to you. This version uses raspberry purée, but any fruit works, and a little apple juice concentrate or honey is all the sweetening it needs.
Move it from freezer to fridge about 30 minutes before serving so it softens to an easy scoop. It’s a fresh, naturally sweetened dessert that feels far more indulgent than it is.
Pro Tips
- Freeze the base only until edge crystals form, then beat and fold in the egg whites for a creamy, airy texture.
- Use pasteurized egg whites for food safety, since they aren’t cooked.
- Soften the dessert in the fridge about 30 minutes before serving for easy scooping.
- About two cups of fruit yields one cup of purée, so plan accordingly.
Variations
- Swap raspberries for strawberries, mango, peach, or mashed banana.
- Use ground ginger, cinnamon, or cardamom in place of citrus rind.
- Sweeten with honey instead of juice concentrate.
Ingredients
Directions
Vary the fruit juice and fruit purée combinations to develop your own creative desserts according to the seasons.
It takes almost two cups of fruit to make one cup of puree.
Bananas can be mashed with a fork; other fruits do better in a blender or a Soften gelatin in cold water for 2 to 3 minutes.
Combine gelatin, lemon juice, fruit purée, grated rind or seasoning, fruit juice concentrate and yogurt and mix thoroughly.
Freeze until crystals begin to form around the edges.
Beat egg whites until stiff.
Break up the yogurt mix with a spoon and beat with an electric mixer until smooth.
Fold in beaten egg whites.
Freeze until firm.
About 30 minutes before serving, remove from freezer to refrigerator to allow dessert to soften.
Scoop into stemmed dessert dishes for a festive presentation.
Note: If desired, use ½ teaspoon ground ginger, cinnamon or cardamom in place of lemon or orange rind.
Honey may be used in place of the juice concentrate.
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