Strawberry Yogurt Flip

Peel and slice the bananas into coins, then arrange them in a single layer on a parchment-lined baking sheet and freeze until completely solid, at least 2 hours or overnight.

Hull and halve fresh strawberries, then spread them on the same or a separate baking sheet and freeze alongside the bananas until firm.

Separate the eggs, placing the yolks in a small bowl and whisking them briefly until smooth; set the whites aside in a clean mixing bowl.

Beat the egg whites with a pinch of salt using a hand mixer or stand mixer until stiff, glossy peaks form.

Transfer the frozen banana slices and frozen strawberries to a high-powered blender or food processor, add the egg yolks and a generous spoonful of plain cultured yogurt, then blend until the mixture is completely smooth and creamy.

Gently fold the whipped egg whites into the blended strawberry-banana mixture in two additions, using a rubber spatula and a light hand to maintain as much air as possible.

Pour the aerated mixture into a freezer-safe loaf pan or individual serving molds, smooth the top, and press a sheet of plastic wrap directly against the surface to prevent ice crystals.

Freeze the dessert until firmly set, at least 3 hours, then allow it to stand at room temperature for 5 minutes before scooping or unmolding and serving.