MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Frozen Yogurt
  Categories: Yogurt
       Yield: 4 servings
  
       2 c  Yogurt cheese
     1/2 c  Sugar
       1 T  Vanilla
       4    Egg whites
       1 c  Fresh strawberries, thinly
            -sliced
  
   One cup of yogurt makes about 1/2 cup of yogurt cheese. But scientists
   don't know how much calcium is lost straining off the whey, so 1/2 cup
   yogurt cheese could contain nearly a cup serving's worth of calcium.
   The calcium in this recipe is figured according to this formula.
   
   It's easiest to make yogurt cheese from yogurt containing pectin.
   These recipes have been analysed using non-fat yogurt. Low-fat yogurt
   may be preferable to some taste buds.
   
   To strain, place a colander lined with cheesecloth in a bowl. If the
   colander has legs, it can stand right in the bowl. If it doesn't,
   rest it on the bowl edge so there is room for the whey to drain off.
   Weight the yogurt down with empty glass jars. Straining takes at
   least six hours. Don't stop until the remaining cheese is about the
   consistency of cream cheese.
   
   Mix yogurt cheese, sugar and vanilla. Whip egg whites until stiff,
   fold into yogurt cheese-sugar mix. Fold fruit into mixture. For best
   results let the mix stand overmight in refrigerator. Freeze according
   to ice cream maker instructions.
   
   Nutritional information: 229 calories, 0 grams fat, 263 milligrams
   calcium.
  
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