Serves: 12
Total Calories: 32

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.

Nutritional Facts:

Serves: 12
Total Calories: 32
Calories from Fat: 7

More Recipes from the Slender Feast Cookbook:
Apple Sponge Pudding
Orange Blossom Cups
Peach-Apple Crisp
Prune Whip
Strawberry Yogurt Soufflé
Tropical Cream Puffs