Snowy Eggs with Plum Sauce

Prepare the sauce: In a blender, blend the yogurt with the plum until smooth

Add the sugar and blend well (approximately 1 minute). Reserve

In a medium pan, over high heat, bring 6 cups of water (1.4L) to a boil for about 5 minutes

While that's happening, in an electric mixer, beat the egg whites until stiff (approximately 2 minutes)

With a spatula, remove the egg whites from the mixer and shape them into oval forms using another spatula

Place the egg whites into the boiling water and cook, stirring occasionally, until firm (approximately 1 minute)

Remove with a slotted spoon and let drain on paper towels

Cover the bottom of a baking dish with the reserved plum sauce and arrange the snowy eggs on top

Serve immediately

115 calories per serving

Note: If desired, cover the snowy eggs with aluminum foil and refrigerate for up to 2 hours before serving.