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Prep Time: 20 Minutes Cook Time: 3 Minutes |
Ready In: 23 Minutes Servings: 1 |
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Ingredients:
16 ounces low-fat vanilla yogurt cheese |
3/4 cup water |
2 tablespoons gelatin, unflavored |
5 tablespoons unsweetened cocoa |
1/2 cup cherry fruit spread (this is the thick kind, not jam) |
3 egg whites |
1/4 cup sugar |
1 pinch salt |
Directions:
1. Preheat oven to 325 degrees. Lightly spray Pam into a 8x8 baking pan.
2. Use 1/4 cup of the water to soften the 2 tablespoons of gelatin for several minutes.
3. In the meantime heat the remaining 1/2 cup of water and stir in the cocoa till smooth.
4. Now add to the chocolate the gelatin and stir until it is dissolved completely. Cool.
5. Place the yogurt cheese in a medium-sized bowl. Add the cherry spread to the yogurt cheese and mix gently with a fork to blend well.
6. Next gradually blend in the gelatin mixture.
7. In a separate bowl beat egg whites with the pinch of salt. Add sugar gradually and continue to beat until moist, soft peaks form.
8. Fold in egg whites into the yogurt mixture gently using a spatula .
9. Pour into the 8x8 prepared pan. Bake for 30 minutes. Cool on rack and then refrigerate until well chilled, at least 3-4 hours. Cut into squares.
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