Ingredients Jump to Instructions ↓

  1. 1 Plain nonfat yogurt - (8-ounce)

  2. 1 1/4 teaspoons 6 1/3ml Unflavored gelatin

  3. 4 tablespoons 60ml Water - divided

  4. 3 tablespoons 45ml Creamy peanut butter

  5. 2 tablespoons 30ml Dry-roasted peanuts - chopped and divided

  6. 2/3 cup 131g / 4.6oz Sugar

  7. 4 Egg whites - at room temperature

  8. 1/4 teaspoon 1 1/3ml Salt

Instructions Jump to Ingredients ↑

  1. Recipe 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.


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