1 (3 oz.) pkg. strawberry gelatin
1 c. boiling water
1 (8 oz.) carton strawberry yogurt
4 c. sliced strawberries (about 2 baskets)
6 tbsp. sugar
1 pt. real whipping cream, whipped
1 (8-9") angel food cake
Whipped cream & strawberries to garnish

Dissolve gelatin in boiling water. Chill until consistency of egg white. Whip until frothy. Fold in yogurt. Add strawberries sweetened with 6 tablespoons of sugar. Fold in real whipped cream. Break cake in small pieces (about 1 inch) and fold into mixture.

Pour into angel food pan, springform pan or 9 x 13 inch baking pan. Refrigerate several hours or overnight. Freeze if desired. To serve, unmold and garnish with additional whipped cream and strawberries. Serves 12-15.