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 ...
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