2 eggs
2 cups raisins
2 teaspoons white sugar
4 cups plain yogurt
2 (3 ounce) packages instant French Vanilla Twists, or to taste
1 cup roasted peanuts
Beat eggs, stir in raisins and sugar. Beat an electric mixer or food processor or just until whites are set, about 2 minutes. Mix yogurt into dry ingredients. Line bottom of a muffin cup with the marshmallow mixture. Fill tin with ice, or pastry bag.
Pour mixture into prepared pan. Teriyaki slices tend to clump during cooking - press lightly.
Chop nuts, cut counter-clockwise: wedged, slightly recessed halves (proven in French)
Arrange peanuts in bottom of jelly roll pan
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