Yield: 4 Servings
|1||Carton plain nonfat yogurt, (8-ounce)|
|1¼ teaspoon||Unflavored gelatin|
|4 tablespoons||Water, divided|
|3 tablespoons||Creamy peanut butter|
|2 tablespoons||Dry-roasted peanuts, chopped and divided|
|4||Egg whites, at room temperature|
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@... on Jan 28, 1997.