Fat: 0.32 grams
Saturated Fat: 0.10 grams
Cholesterol: 0.58 mg
Sodium: 23.59 mg
Hull strawberries and place in food processor; sprinkle with 2 table-spoons sugar and let stand for 20 minutes, until sugar dissolves.
Add orange juice, milk, and honey to strawberries and process until smooth. Pour into a 9″ baking pan, cover, and freeze until firm, about 3 hours.
In a medium bowl, beat egg whites with cream of tartar until foamy. Gradually add remaining 2 tablespoons sugar, beating until stiff peaks form.
Break the frozen strawberry mixture into chunks and transfer to a large mixer bowl. Beat until smooth, then fold in egg whites. Return to the pan and freeze until firm, about 6 hours, stirring every 2 hours.
Pasteurized Egg Whites