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Minted Yogurt Mould

sweet.chef's picture
  Ladyfingers 4
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Water 2 Tablespoon
  Sugar 1 Cup (16 tbs)
  Unsweetened cocoa powder 4 Tablespoon
  Slam milk 1 Cup (16 tbs)
  Peppermint extract 1⁄4 Teaspoon
  Plain yogurt 1 Cup (16 tbs)
  Egg whites 2
  Cream of tartar 1⁄8 Teaspoon

Halve ladyflngers lengthwise, then halve each crosswise.
Stand ladyfinger quarters upright, rounded end up, around side of an 8-inch springform pan; set aside.
Sprinkle gelatin over water; set aside to soften.
In a medium saucepan, stir together sugar and cocoa.
Add skim milk.
Bring to a boil over medium-low heat, stirring constantly.
Add gelatin mixture.
Boil, stirring constantly, over low heat about 10 minutes or until mixture reaches 220°F (105°C) on a candy thermometer.
Remove from heat and stir in peppermint extract; set aside to cool 20 to 25 minutes.
In a large bowl, stir yogurt until smooth.
Blend in cooled chocolate mixture.
Refrigerate 20 to 25 minutes.
In a small bowl, beat egg whites until foamy.
Add cream of tartar.
Continue beating until stiff but not dry.
Stir a heaping tablespoon of beaten egg whites into chilled chocolate mixture, then fold remaining egg whites into chocolate mixture until blended.
Pour into prepared pan.
Refrigerate at least 3 hours or overnight .

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes

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Average: 4.4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1281 Calories from Fat 201

% Daily Value*

Total Fat 23 g35.5%

Saturated Fat 13.8 g69.1%

Trans Fat 0 g

Cholesterol 52 mg17.3%

Sodium 336.7 mg14%

Total Carbohydrates 262 g87.3%

Dietary Fiber 21.4 g85.8%

Sugars 224.9 g

Protein 47 g94%

Vitamin A 12.6% Vitamin C 18.6%

Calcium 65.8% Iron 50.7%

*Based on a 2000 Calorie diet

Minted Yogurt Mould Recipe