Preparation:
Combine fruit and sugar in 3-quart saucepan. Bring to boil over high heat. Reduce heat to medium and cook 1 to 4 minutes or until fruit softens. Remove from heat. Add lemon juice and vanilla. Lightly beat egg yolks. Stir in 1/4 cup of hot fruit mixture. Stir yolk and fruit mixture into remainder of fruit. Cool to room temperature. In a large mixing bowl, combine egg whites, salt and cream of tartar. Beat until soft peaks form. Add 2 tablespoons of sugar and beat to stiff peaks. Put the yogurt in a large bowl. Fold in fruit mixture until well-blended. Then fold yogurt fruit mixture into beaten egg whites. Put into half-gallon ice cream machine and follow manufacturer's direction |
