Greek Yogurt Baklava Soft Serve
Combine the water and sugar in a medium saucepan over high heat and bring to a boil until the sugar dissolves and the light syrup coats a spoon, about 30 seconds. Remove from the heat.
Immediately, in the bowl of a stand mixer fit with a whisk, beat the egg whites on high speed until soft peaks form. Reduce the speed to low and slowly add the sugar syrup. When you have added all of the sugar syrup, increase the speed to high again and continue to beat to form a thick, glossy meringue. Whip until the outside of the bowl is warm and no longer hot to the touch. Place in the refrigerator until well chilled.
Remove the bowl from the refrigerator and with a rubber spatula, fold in the Greek yogurt, vanilla yogurt and salt. Transfer the mixture to your ice cream machine and churn according to the manufacturer’s directions until it is the consistency of soft serve. During the last 1 minute, add the coarsely chopped baklava and churn until it is just combined. Do not churn until firm.
1/3 cup water
1 cup sugar
3 egg whites
3 ½ cups 2% fat Greek yogurt, cold
½ cup vanilla yogurt
Pinch of salt
2 to 3 pieces store-bought or homemade baklava, about 1 cup coarsely chopped