1. Beat the egg whites and salt until very stiff. Mix in the yogurt. Pour into a container and cover. Freeze for 1 – 2 hours. Stir once while freezing.

2. Put the berries in a 3-quart microwave-safe bowl. Sprinkle them with sugar and lemon juice. Cover with a microwave lid and cook on HIGH (1200W) for 2 minutes. Cool.

3. Pour the berry sauce over the frozen sherbet.

* Frozen berries can be substituted for fresh berries.
* The bowl for cooking the berry sauce needs to be 4 times the berries' quantity in order to prevent overflowing.
* When using plastic wrap as a cover, poke a hole in the center to release the steam.

For how long you should cook with your microwave oven, see Cooking Time vs Wattage Conversion.
For more tips of using Microwave Oven, see Sachiko's Guideline to Microwave Cooking.