Recipe - Peanut Mousse

1 Carton plain nonfat yogurt,
(8ounce)
1 One fourth teaspoon Unflavored gelatin
4 tablespoon Water, divided
3 tablespoon Creamy peanut butter
2 tablespoon Dryroasted peanuts, chopped
and divided
2/3 cup Sugar
4 Egg whites, at room
temperature
One fourth teaspoon Salt

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 microwavesafe 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 microwavesafe 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 (8ounce) 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 MCRecipe Digest V1 #405 by igor@digex.net on Jan 28, 1997.