Prepare 4 smores :
4 graham crackers
2-3 Hershey chocolate candy bars
Break crackers in half so you have 8 pieces. Place 4 crackers on microwave safe plate. Add chocolate square to each and top each with marshmallows. I used mini marshmallows because that’s all I had. You do the math! Microwave on High for 15-20 seconds til mallows start to puff. (Look at the mallows, Look at the mallows!) Remove from oven and top each one with another cracker, pressing down slightly to secure. Place in fridge.
2 large egg whites, room temperature
2/3 cup sugar
3 1/2 cups nonfat yogurt, you can use Greek yogurt or plain non-fat yogurt*
* To make 1 cup of strained yogurt, line a mesh strainer with a few layers of cheese cloth, then scrape 16 ounces or 2 cups of plain whole-milk yogurt into the cheesecloth. Gather the ends and fold them over the yogurt, then refrigerate for at least 6 hours.
1 tsp vanilla extract
S’mores, broken into pieces
Whisk vanilla into yogurt until it is smooth and set aside.
Beat egg whites until they nearly reach soft peaks, then add sugar gradually while beating at medium-high speed until you have soft peaks and the sugar is dissolved, 4-5 minutes.
Fold yogurt into egg whites in 3 or 4 additions, making sure it is very well incorporated. Pour into your ice cream maker and freeze as directed. Stir in S’more pieces and place in an airtight container and store in the freezer. Serves 4.
Be creative. Use any combination of cakes, cookies, fruit or candy that sounds good to you!