| 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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