50g dark chocolate, finely chopped
80ml (1⁄3 cup) light thickened cream
1 Tbsp dark brown sugar
1 Tbsp cocoa powder, sifted
520g (2 cups) low-fat vanilla yoghurt
1 tsp vanilla extract
Finely grated zest of 1 lime
60ml (¼ cup) boiling water
2 tsp powdered gelatine
2 eggwhites (from 50g eggs), at room temperature
80g (1⁄3 cup) caster sugar
2 Tbsp thick vanilla yoghurt
Extra lime zest, to serve
Put chocolate, cream, brown sugar and cocoa powder in a saucepan. Cook, stirring, over a low heat for 3-4 minutes or until chocolate melts and the mixture is well combined. Add yoghurt and whisk over a low heat until well combined. Remove pan from heat and whisk in vanilla and lime zest. Transfer to a bowl.
Set aside for 20 minutes to cool.
Put water in a small heatproof bowl. Sprinkle over gelatine and stir until almost dissolved. Put gelatine mixture in microwave and cook on high/100% for 10 seconds. Stir until gelatine dissolves. Set aside for 5 minutes to cool slightly. Add gelatine mixture to yoghurt mixture and stir until combined. Set aside.
Using electric beaters, whisk eggwhites in a large bowl on medium-high until soft peaks form. Add caster sugar, 1 Tbsp at a time, whisking well after each addition. Increase speed to high and whisk until sugar is dissolved. Add a large spoonful of eggwhite mixture to yoghurt mixture and stir until well combined. Add remaining eggwhite mixture and fold in until combined. Divide mixture between 8 small glasses. Put on a tray and refrigerate for 8 hours or until completely cold.
Top each pot with 1 tsp yoghurt. Sprinkle with extra zest. Serve.
697kJ, protein 6g, total fat 4.5g (sat. fat 2.8g), carbs 26g, fibre 1g, sodium 65mg.Carb exchanges 12⁄3. GI estimate medium.