This recipe is from Food Network Magazine. My mom and I were looking for a simple, sweet treat and came across this recipe. It is light, easy to make and has great flavor.

2 egg whites

¼ cup sugar

Pinch of salt

1 1/2 cups low-fat Greek yogurt

1 teaspoon lemon zest

1 tablespoon lemon juice

Whisk egg whites, sugar and salt in a heatproof bowl set over a pan of simmering water until the sugar dissolves. Remove the bowl; beat with a mixer until stiff peaks form. Whisk yogurt, lemon zest and lemon juice in a separate bowl; fold in the egg whites. Chill 2 hours. Serve with crumbled shortbread cookies.

This recipe makes four servings.