8-ounce container low-fat vanilla yogurt
1/2 cup bottled Key lime juice* or fresh lime juice
1/2 cup nonfat sweetened condensed milk
1/2 cup plus 1 tablespoon sugar
1/4 cup plus 1 tablespoon water
2 large egg whites
a pinch cream of tartar
1 teaspoon unflavored gelatin (about 1/2 package)
3 tablespoons sliced almonds toasted and chopped fine
*available at specialty foods shops and some supermarkets
In a small sieve lined with a paper towel and set over a small bowl drain yogurt 1 hour and discard liquid.
In a large bowl whisk together drained yogurt, lime juice, and condensed milk until smooth.
In a very small saucepan bring 1/2 cup sugar and 1/4 cup water to a boil, stirring until sugar is dissolved. Boil syrup, without stirring, until a candy thermometer just registers 248°F., about 5 Working quickly while syrup is boiling, in a large bowl with an electric mixer beat egg whites with a pinch salt until foamy and beat in cream of tartar and remaining tablespoon sugar. Beat whites until they just hold stiff peaks and beat in hot syrup in a stream. Beat meringue on medium speed until cool.
In a small saucepan sprinkle gelatin over remaining tablespoon water and let stand 1 minute. Heat mixture over low heat until gelatin is dissolved and stir into yogurt mixture. Whisk in about one fourth of meringue and fold in remaining meringue gently but thoroughly, Divide mousse among 6 parfait or wine glasses. Chill mousse, covered, at least 4 hours, or until cold, and up to 1 day. Sprinkle each with almonds.
Makes 6 individual servings
Each serving about 240 calories and 3 grams fat (11% of calories from fat)
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