Lemon and Ginger Ice Cream

Lemon and Ginger Ice Cream - Serves 4

Ingredients
1 egg white
3 chunks of stem ginger
2 lemons
6-8 tbsps artificial sweetener
2 x 200g pots vanilla mullerlight yogurt

Method
1. Beat the egg white, finely chop the stem ginger, and juice the lemons
2. Mix the egg white, lemon juice, sweetener, and yogurt in a large bowl until well combined and then fold in 2 level tbsp chopped stem ginger.  Check for sweetness and add more if required.
3. Pour into a freezer proof container and cover and freeze for 1-1.5 hours.
4. Remove fromt he freezer, place the ice cream in a blender and process until smooth.  Return to the container and freeze for 4-5 hours or until frozen.
5. To serve, stand the ice cream at room temp for 10-20 minutes to soften, and sprinkle a little left over stem ginger on top.