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2 envelopes unflavored jello
1/2 cup water cold
1 10-ounce package strawberries frozen sliced sweetened, thawed
1 8-ounce container strawberry lowfat yogurt
1 teaspoon vanilla extract
3 eggs white large
1/8 teaspoon cream of tartar
1 envelope whipped topping
Milk
Vanilla extract
In a small saucepan, sprinkle gelatin over water; let stand for 1 minute. Cook and stir over low heat until gelatin is dissolved; set aside.
Place strawberries in a blender container. Cover and blend at low speed for 15 to 20 seconds or until smooth. Transfer to a large metal bowl. Add strawberry yogurt, vanilla and gelatin and stir until blended.
In a small mixer bowl at high speed, beat egg whites until foamy. Add cream of tartar and continue beating until soft peaks form; set aside.
Prepare whipped topping mix according to package directions, substituting skim for whole milk; set aside.
Place bowl of strawberry mixture in a larger bowl half filled with ice water. Stir mixture for 1 minute or until thickened to the consistency of unbeaten egg whites. Remove bowl from water bath; fold in 1 cup of the whipped topping. Fold in beaten egg whites. Pour into a 6-cup soufflé dish. Chill for 1 hour or until set. Garnish with remaining 1 cup whipped topping and fresh strawberries if desired.
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