1 pt. fresh or frozen strawberries
1 env. Knox gelatin
1/2 c. sugar
2 eggs, separated
1/2 c. milk
1 c. (8 oz.) strawberry yogurt
1 tsp. lemon juice
4 drops red food coloring
1 pie crust

In blender, puree strawberries to equal 3/4 cup. Reserve remaining strawberries for garnish.

In medium pan, mix gelatin with 1/4 cup sugar. Blend in egg yolks, beaten with milk. Let stand 1 minute. Stir over low heat until gelatin is completely dissolved (5 minutes).

With beater, blend in pureed strawberries, yogurt, lemon juice and food coloring. Chill, stirring occasionally until mixture mounds slightly.

In medium bowl, beat egg whites to soft peaks. Gradually add remaining sugar and beat until stiff. Fold into gelatin mixture. Turn into prepared pie crust and chill until firm. Garnish with reserved strawberries. (8 servings.)