Ingredients

1 cup plus 2 tablespoons plain nonfat yogurt
1 1/2 ounces dark semisweet baking chocolate
1/4 cup unsweetened Dutch cocoa powder
4 egg whites
1/3 cup sugar

Directions

Drain the yogurt by spooning it into a paper coffee filter or sieve lined with cheesecloth and place over a bowl. Refrigerate, covered, at least 5 hours or overnight. Discard the liquid that has collected in the bowl.

Place the chocolate in a glass bowl and microwave it on HIGH for 30-second intervals until the chocolate is melted. Stir in enough yogurt just to cool the chocolate slightly and to make it easier to mix into the yogurt. Add the chocolate mixture to the remaining yogurt and mix until combined.

Fill a saucepan two-thirds full of water and bring to a simmer. Sift the cocoa powder twice, fold it into the yogurt mixture and warm over the simmering water until glossy.

In a stainless steel bowl, combine egg whites and sugar. Place the bowl over the simmering water and gently whisk until the egg whites are foamy and reach 135 F on an instant-read thermometer. Remove the bowl from the heat and beat the egg whites until medium peaks form, about 2 minutes. Fold the egg whites into the yogurt mixture and spoon the mousse into champagne or parfait glasses. Chill until the mousse is firm, about 4 hours. Makes 6 servings.

Nutritional facts per serving: 118 cal, 6g protein, 2.5g fat , 19g carbo, 79mg sodium, 2mg chol.