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4
CUPS
hulled ripe strawberries
1/2 CUP
sugar
1 1/2 TABLESPOONS
fresh lemon juice
2 TABLESPOONS
Grand Marnier®, or 1 tbsp. Grated orange zest
1 1/2 CUPS
part-skim ricotta cheese
1/2 CUP
plain low-fat yogurt
2 EGG WHITES
In
a food processor or a blender, puree the strawberries
with the sugar, lemon juice and the Grand Marnier® or orange zest. Transfer the puree to a large bowl and
set it aside.
Rinse
out the food processor or blender. Add the ricotta cheese
and the yogurt and puree them, stopping at least once
to scrape down the sides; the goal is a very smooth
puree. Whisk the ricotta-yogurt puree and the egg whites
into the strawberry puree, then freeze the mixture.
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