1/4 cup water
2/3 cup sugar
2 large egg whites, room temperature
3 1/2 cups (500g) plain Greek-style yogurt, cold (full or nonfat)
2 tsp vanilla extract

1/4 cup water 2/3 cup sugar 2 large egg whites, room temperature 3 1/2 cups (500g) plain Greek-style yogurt, cold (full or nonfat) 2 tsp vanilla extract

In a small saucepan, combine water and sugar. Bring to a boil over medium-high heat. When sugar comes to a full boil, continue to boil for about 1 1/2 minutes.
While the sugar boils, beat egg whites to soft peaks in a large, clean bowl. When the sugar is ready, continue beating the eggs at a low speed and very slowly stream in the hot sugar. When all the sugar has been incorporated, turn up mixer to high and beat until meringue is glossy and has cooled down to almost room temperature.
Fold cold yogurt and vanilla into the meringue.
Pour yogurt mixture into ice cream maker and freeze according to manufacturer directions.