1. Place cheesecloth over a strainer. Place strainer over a bowl. Add yoghurt into strainer and leave to drip, refrigerate overnight. There will be about 2 c yoghurt remaining. Discard the liquid. Place yoghurt in a large bowl.

2. In a pot, on medium heat, reduce maple syrup until 1/4 c remains. Remove from heat, add brandy, cool 10 minutes. BEat into yoghurt along with lemon rind.

3. In an electric mixer or by hand, beat egg whites until frothy, then beat in sugar. Continue beating until egg whites hold soft peaks. Fold into yoghurt mixture. Spoon into glass dishes and serve with two cookies.

Serving: serve with fresh-brewed coffee.

for the responsible host] Spring 95. Recipe by: Lucy Waverman.