This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Mocha Yogurt Parfait
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- #48821
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 envelope unflavored gelatin
1/3 cup cold water
3 tablespoons Dutch process cocoa or unsweetened cocoa
16 ounces low-fat coffee yogurt
2 egg whites
1/3 cup sugar
CHOCOLATE CRUNCH
1/4 cup all-purpose flour, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons all-purpose flour
1/4 cup regular oats, uncooked
1 tablespoon sugar, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 1/2 teaspoon sugar
1 tablespoon Dutch process cocoa or unsweetened cocoa
3 tablespoons unsalted margarine, melted
1 tablespoon water
directions
Soften gelatin in cold water in top of a double boiler. Cook over boiling water until gelatin dissolves, stirring constantly. Stir in cocoa, and cook until cocoa dissolves. Remove from heat and cool to room temperature.
Fold in yogurt. Chill until mixture reaches consistency of unbeaten egg white.
Beat egg whites (at room temperature) in a large bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold yogurt mixture into egg whites.
Spoon alternate layers of yogurt mixture and Chocolate Crunch into individual parfait glasses. Chill 3 to 4 hours.
For Chocolate Crunch: Combine first 4 ingredients. Sprinkle margarine and water over dry ingredients, mixing well.
Spread in a 9-inch square baking pan. Bake at 450 degrees F for 8 to 10 minutes or until crunchy, stirring once. Cool completely.
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nutrition data
Nutritional data has not been calculated yet.
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