1 env. unflavored gelatin
1/4 c. cold water
1/2 c. sugar
1/4 tsp. salt
1 c. mashed ripe bananas (3)
1 tbsp. lemon juice
1 (8 oz.) container plain yogurt
2 egg whites, unbeaten

In a small saucepan sprinkle gelatin over water. Stir over low heat until gelatin dissolves, about 3 minutes. Stir in sugar and salt. Remove from heat; stir in bananas and lemon juice, then yogurt. Pour into freezer tray or 9 x 5 x 3 inch loaf pan. Freeze until firm. Turn mixture into large bowl of mixer, let soften slightly, then add egg whites. Beat at high speed until smooth and fluffy, about 10 minutes. Freeze in tray until firm. Makes 6 cups.