3 fresh nectarines — chopped
1 cup sugar
2 egg whites
1 tablespoon lemon juice
1 cup whipping cream
1/2 cup plain yogurt
additional nectarine wedges and mint
1 sprigs — for garnish
Combine nectarines, sugar, egg whites and lemon juice in large mixture
bowl. Beat at high speed until very fluffy and stiff (approximately 7
minutes). Whip cream until stiff peaks form. Fold whipped cream and yogurt into nectarine mixture. Turn into plastic freezer containers. Cover and freeze until firm. Scoop or spoon into stemmed glasses or dessert dishes. Garnish with additional nectarine wedges and mint sprigs.
Makes about 2 quarts.