Maple Mousse
- 4 c. yogurt
- ½ c. maple syrup
- 2 tbsp. brandy
- 1 tsp grated lemon rind
- 2 egg whites
- 2 tsp granulated sugar
Place cheesecloth over a strainer. Place strainer over a bowl. Add yogurt to strainer and refrigerate overnight. There will be about 2 c. yogurt the next day. Discard the liquid. Place yogurt cheese in large bowl. Reduce maple syrup over medium heat until ¼ c. remains. Add brandy. Beat into yogurt along with lemon rind. Beat egg whites until frothy. Beat sugar. Combine until egg whites hold soft peaks. Fold into yogurt mixture. Spoon into glass dishes. Serves 4