| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | New Jersey | Desserts | 4 | Servings |
INGREDIENTS
| 1 | Carton plain nonfat yogurt, (8-ounce) | |
| 1 1/4 | ts | Unflavored gelatin |
| 4 | tb | Water, divided |
| 3 | tb | Creamy peanut butter |
| 2 | tb | Dry-roasted peanuts, chopped and divided |
| 2/3 | c | Sugar |
| 4 | Egg whites, at room temperature | |
| 1/4 | ts | Salt |
INSTRUCTIONS
Place colander in a medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over edge of colander. Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate 12 hours. Spoon yogurt cheese into a medium bowl; discard liquid. Sprinkle gelatin over 1 tablespoon water in a microwave-safe bowl; let stand 1 minute. Microwave at HIGH 15 seconds, stirring until gelatin dissolves. Let cool slightly (about 3 minutes); whisk gelatin mixture into yogurt cheese. Stir in peanut butter and 1 tablespoon peanuts; set aside. Combine sugar and remaining water in a microwave-safe bowl; stir well. Microwave at HIGH 3 minutes or until mixture boils, stirring every minute; set aside. Beat egg whites and salt at high speed of a mixer until foamy. Gradually pour hot sugar syrup into egg white mixture, beating at medium speed; then beat at high speed until stiff peaks form. Gently fold egg white mixture into yogurt cheese mixture. Spoon 1 cup into each of 4 (8-ounce) stemmed glasses; sprinkle with remaining peanuts. Cover; chill at least 3 hours. Yield: 4 servings. Per serving: 282 Calories; 8g Fat (26% calories from fat); 11g Protein; 43g Carbohydrate; 1mg Cholesterol; 331mg Sodium NOTES : From Pastry Chef Joanne Gusweiler, of the AT&T Learning Center in Basking Ridge, New Jersey. Recipe by: Cooking Light, Sept. 1995, page 96 Posted to MC-Recipe Digest V1 #405 by igor@digex.net on Jan 28, 1997.
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