1 env. unflavored gelatin
2 tbsp. water
1/2 (6 oz.) can frozen Hawaiian punch concentrate (about 3 oz.)
1/2 c. fresh or unsweetened frozen strawberries
1 (8 oz.) carton plain low fat yogurt
1/4 c. dairy sour cream
2 egg whites
1 tbsp. sugar

Sprinkle gelatin over water in custard cup, place in pan of hot water, heat until dissolved, puree strawberries with punch in blender, stir in yogurt, sour cream and dissolve gelatin, refrigerate until partially set. Beat egg whites with sugar until stiff, fold into yogurt mixture, turn into serving bowl or 8 individual dishes. Freeze or refrigerate until set. Yield: 8 servings (1/2 cup preserving), 78 calories, 2 fats.