Peanut Mousse

Cooking Light
4 servings


+ Add To Shopping List
1 (8-ounce) carton plain nonfat yogurt
1 1/4 teaspoons unflavored gelatin
4 tablespoons water, divided
3 tablespoons creamy peanut butter
2 tablespoons dry-roasted peanuts, chopped and divided
2/3 cup sugar
4 egg whites (at room temperature)
1/4 teaspoon salt


Place colander in a medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over edge of colander. Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate 12 hours. Spoon yogurt cheese into a medium bowl; discard liquid.

Sprinkle gelatin over 1 tablespoon water in a microwave-safe bowl; let stand 1 minute. Microwave at high 15 seconds, stirring until gelatin dissolves. Let cool slightly (about 3 minutes); whisk gelatin mixture into yogurt cheese. Stir in peanut butter and 1 tablespoon peanuts; set aside.

Combine sugar and remaining water in a microwave-safe bowl; stir well. Microwave at high 3 minutes or until mixture boils, stirring every minute; set aside.

Beat egg whites and salt at high speed of a mixer until foamy. Gradually pour hot sugar syrup into egg white mixture, beating at medium speed; then beat at high speed until stiff peaks form.

Gently fold egg white mixture into yogurt cheese mixture. Spoon 1 cup into each of 4 (8-ounce) stemmed glasses; sprinkle with remaining peanuts. Cover; chill at least 3 hours.

Created date

July 2002

Nutritional Information

Calories 288
Caloriesfromfat 28 %
Fat 8.6 g
Satfat 1.4 g
Monofat 4.1 g
Polyfat 2.6 g
Protein 12.1 g
Carbohydrate 41.5 g
Fiber 1.1 g
Cholesterol 1 mg
Iron 0.4 mg
Sodium 341 mg
Calcium 123 mg