date:Sep 18, 2012
: three-fourth tsp
Unsalted butter: 1 tsp
Egg white: from 6 eggs
Sugar: 1 tsp
Method: Put the yoghurt in a strainer lined with a double layer of muslin cloth. Set the strainer over a bowl, place it in the refrigerator and let it drain for 4 hours.
In a bowl, combine the drained yoghurt, horseradish and a teaspoon of salt. Beat the egg whites until they form soft peaks. Add the sugar and continue to beat until stiff peaks are formed.
Carefully fold in the seasoned yoghurt. Pre-heat the oven