Instructions: Place colander in a medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over edge of colander. Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate 12 hours. Spoon yogurt cheese into a medium bowl; discard liquid.

Sprinkle gelatin over 1 tablespoon water in a microwave-safe bowl; let stand 1 minute. Microwave at HIGH 15 seconds, stirring until gelatin dissolves. Let cool slightly (about 3 minutes); whisk gelatin mixture into yogurt cheese. Stir in peanut butter and 1 tablespoon peanuts; set aside.

Combine sugar and remaining water in a microwave-safe bowl; stir well.

Microwave at HIGH 3 minutes or until mixture boils, stirring every minute; set aside.

Beat egg whites and salt at high speed of a mixer until foamy. Gradually pour hot sugar syrup into egg white mixture, beating at medium speed; then beat at high speed until stiff peaks form.

Gently fold egg white mixture into yogurt cheese mixture. Spoon 1 cup into each of 4 (8-ounce) stemmed glasses; sprinkle with remaining peanuts.

Cover; chill at least 3 hours.

Yield: 4 servings.

NOTES : From Pastry Chef Joanne Gusweiler, of the AT&T Learning Center in Basking Ridge, New Jersey.

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