Preheat oven to 350 degrees

Bring egg whites to stiff peaks in a stand mixer, using the wire whisk attachment.   In a separate bowl mix four large eggs and yogurt until fully mixed and smooth.

Once egg whites are whipped to peaks, slowly mix in the yogurt mix.  Line a 9 or 10” springform pan with parchment paper, using one sheet, trim off any edges.  Poor batter into the parchment line, springform pan and bake at 350° for  hour.

Allow it to cool on the counter for about 30 minutes and then place in the fridge to finish cooling until serving. It will deflate from it’s fresh baked poof!  You can eat as is or top with your favorite fruit and/or zero ready whip.