INGREDIENTS:1 lb. plain nonfat yogurt
2 oz. semisweet chocolate
7 oz. egg whites
3 ½ oz. sugar
1 ½ oz. cocoa powderDIRECTIONS:1. Make yogurt cheese: Wrap yogurt in cheesecloth and suspend over a bowl. Drain for 24 hours in the refrigerator.
2. Remove yogurt from cooler, scoop out of cheesecloth into a bowl and bring to room temperature. Meanwhile, melt chocolate over a bain marie. Cool to room temperature and stir into reserved yogurt cheese; set aside.
3. Make meringue: Combine egg whites and sugar. Heat to 120°F in a bain marie. With a mixer, whip egg white/ sugar mix into stiff peaks.
4. Fold meringue into chocolate yogurt mix. Chill and serve.NUTRITIONAL INFORMATION:Calories 276 (19% from fat) Fat 6g (sat. 4g); Protein 15g; Carbohydrates 49g; Chol. 2mg (cholesterol per day .01%); Sodium 172mg (sodium per day .07%); Fiber 4g (fiber per day .2%)
SERVINGS:10, 3 oz. servingsFrom:Mich'l Stearns, Pastry Chef Matsushita, Seacaucus, NJ
