Instructions: Drain yogurt overnight. Whip in sugar, constarch, cocoa, mint and rum extract.

In seperate clean and dry bowl whip egg whites(make sure no yolks are present) with cream of tartar util thye form stiff peaks. Take 1/3 of white and mix into yogurt mixture. Carefully fold yogurt mixture into remaining egg whites.

Line pie pan with oatmeal, and gently pour mixture in.

Bake 25-30 minutes in a 325F oven.

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