Yogurt Ribbon Pie
|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Sugar||1⁄4 Cup (4 tbs)|
|Skim milk||1 Cup (16 tbs)|
|Low fat yogurt||16 Ounce (1 Container, Unflavored)|
|Peppermint extract||1⁄4 Teaspoon|
|Green food coloring||2 Drop|
|Almond extract||1⁄4 Teaspoon|
|Red food coloring||3 Drop|
|Vanilla extract||1⁄4 Teaspoon|
|Instant coffee||1 Teaspoon|
1. In small saucepan, combine gelatin, sugar and skim milk. Heat over very low heat, stirring constantly, until gelatin is dissolved. Stir in yogurt.
2. Place 3/4 cup mixture in each of 4 small bowls. Add peppermint extract and green food coloring to one bowl; add almond extract and red food coloring to second bowl; add vanilla extract to third bowl; and add instant coffee to fourth bowl. Stir each to blend. Chill all until semi-set, about 30 minutes.
3. Using electric mixer at high speed, beat egg whites in medium bowl until stiff. Using mixer at high speed, beat each gelatin mixture until light and fluffy. Using rubber spatula, fold one-fourth of the beaten egg whites into each of beaten gelatin mixtures.
4. Layer mixtures in 8-inch pie plate, spreading carefully to edge of plate. Chill until completely set, about 30 minutes.