INGREDIENTS:1 lb. plain nonfat yogurt 2 oz. semisweet chocolate 7 oz. egg whites 3 ½ oz. sugar 1 ½ oz. cocoa powderDIRECTIONS:1. Make yogurt cheese: Wrap yogurt in cheesecloth and suspend over a bowl. Drain for 24 hours in the refrigerator. 2. Remove yogurt from cooler, scoop out of cheesecloth into a bowl and bring to room temperature. Meanwhile, melt chocolate over a bain marie. Cool to room temperature and stir into reserved yogurt cheese; set aside. 3. Make meringue: Combine egg whites ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.