Mocha Yogurt Parfait
|Unflavored gelatin||1 Tablespoon|
|Cold water||1⁄3 Cup (5.33 tbs)|
|Dutch process cocoa powder/Unsweetened cocoa powder||3 Tablespoon|
|Low fat yogurt||1 Tablespoon|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Chocolate crunch||1⁄4 Cup (4 tbs)|
Soften gelatin in cold water in top of a double boiler, cook over boiling wafer until gelatin dissolves, stirring constantly.
Stir in cocoa, and cook until cocoa dissolves.
Remove from heat, and cool to room temperature.
Fold in yogurt.
Chill until mixture reaches consistency of unbeaten egg white.
Beat egg whites (at room temperature) in a large bowl until soft peaks form.
Gradually add sugar, 1 tablespoon or a rime, bearing until stiff peaks form.
Fold yogurt mixture into egg whites.
Spoon alternate layers of yogurt mixture and Chocolate Crunch into 8 individual parfait glasses.
Chill 3 to 4 hours.