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Peanut Mousse

Yield 4 servings


  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.