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Refrigerator Cooking*

 

Strawberry Yogurt Pie

1 pint fresh strawberries**

1 envelope Knox unflavored Gelatine

cup sugar

2 eggs, separated

cup milk

1 pint (8 ounces) strawberry yogurt

1 teaspoon lemon juice

4 drops red food coloring (optional)

1 (9-inch) prepared chocolate crumb crust or graham cracker crust

In blender or food processor, puree enough strawberries to equal cup; reserve remaining whole strawberries for garnish.

In medium saucepan, mix unflavored gelatin with cup sugar; blend in egg yolks beaten with milk. Let stand 1 minute. Stir over low heat until gelatin is completely dissolved about 5  minutes. With wire whisk of rotary beater, blend in pureed strawberries, yogurt, lemon juice and food coloring. Pour into large bowl and chill, stirring occasionally until mixture mounds slightly when dropped from spoon, about 40 minutes.

In medium bowl, beat egg whites until soft peaks form; gradually add into prepared crust; chill until firm, about 3 hours. Garnish with reserved strawberries. Makes 8 servings, 206 calories per service with chocolate crumb crust; 227 calories per serving with graham cracker crust

**Substitution: Use 1 package (12 ounces) frozen unsweetened strawberries, thawed.

 

 

 

*Email us a list of items in your refrigerator and watch for more! Email to: BlackInfoHwy@prodigy.net, MSTentertainment@prodigy.net, or midsouthtribune@gmail.com

 

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