Strawberry Bavarian Pie - cooking recipe

Ingredients

1 (32 ounce) carton low-fat vanilla yogurt (without gelatin)
3/4 cup water, divided
2 tablespoons unflavored gelatin
2 pints strawberries, sliced
1/4 - 1/2 cup sugar (Splenda works very well.)
1 (9 inch) graham cracker crust, cooked and cooled

Preparation

The day before making the pie, strain the yogurt by straining through a cheese cloth lined mesh strainer or using a yogurt cheese funnel.
Discard whey and reserve the yogurt cheese for the pie.
Wash strawberries, hull and slice.
Sprinkle with sugar or a mixture of sugar and Splenda.
Taste for sweetness and adjust sweetening as necessary for personal taste.
Soften the gelatin in 1/4 cup of water for 5 minutes.
Heat the remaining 1/2 cup water, add the gelatin and stir until dissolved.
Gradually stir gelatin mixture into sweetened strawberries, add yogurt cheese and stir gently with a fork until well blended.
Pour into a 9-inch prepared graham cracker pie crust that is thoroughly cooled.
Refrigerate until firm; at least 3 to 4 hours.
Please Note: Straining the yogurt will take 12 to 24 hours and while straining the yogurt should be placed in refrigerator for safe keeping.