Yogurt and Honey Sorbet with Fruit Sauce

For the sorbet, beat yogurt with 1 teaspoon vanilla and honey in a metal bowl until smooth. Beat egg whites until stiff and fold into vanilla-honey mixture. Cover bowl and place in the freezer for about 2 hours, stirring constantly.

For the green fruit sauce, peel kiwi, cut into pieces and finely puree in a blender with 2 tablespoons of honey and mint leaves. Pour into a bowl.

For the yellow fruit sauce, rinse apricots, remove pit, chop and puree in a blender with honey and orange juice.

To serve, let sorbet stand at room temperature for several minutes, then mix with an immersion blender and scoop onto dessert plates.