Peanut Mousse

Ingredients

• 3 tablespoons creamy peanut butter 
• 2 tablespoons dry-roasted peanuts divided chopped
• 4  egg whites at room temperature ()
• 1.3 teaspoons gelatin powder unflavored
• 8 ounce carton nonfat yogurt plain
• 0.3 teaspoon salt 
• 0.7 cup sugar 
• 4 tablespoons water divided

Equipment

• bowl
• whisk
• blender
• plastic wrap
• microwave
• colander
• cheesecloth

Directions

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.
3. Let cool slightly (about 3 minutes); whisk gelatin mixture into yogurt cheese. Stir in peanut butter and 1 tablespoon peanuts; set aside.
4. 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.
5. 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.
6. 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.