To make sorbet - use an electric beater and beat the egg whites until peaks form. Slowly add the sugar and continue beating until the whites form soft peaks.
Fold the yoghurt and egg whites together and freeze until required. Give a good stir occasionally during the freezing process to ensure a good texture.
Hull the strawberries and slice. Pour over the champagne and let sit for an hour before serving with the sorbet.
Originally Submitted
11/3/2009
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