Diabetic Strawberry Yogurt Mold - cooking recipe

Ingredients

2 egg whites
1 envelope unflavored gelatin
1/4 cup sour cream
1 1/2 cups fresh or frozen strawberries
3 oz. frozen Hawaiian Punch concentrate
8 oz. plain low fat yogurt
1 Tbsp. sugar
2 Tbsp. water

Preparation

Sprinkle gelatin over water in custard cup. Place in pan of hot water, heat until dissolved. Puree strawberries and punch concentrate in blender. Stir in yogurt, sour cream and gelatin. Refrigerate until partly set. Beat egg whites with sugar until stiff. Fold into yogurt mixture. Freeze or refrigerate until set.