Minted Yogurt Mould
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|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)|
|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 .
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