1 env. unflavored gelatin
1/3 c. cold water
2 (8 oz.) low-fat fruit yogurt
2 egg whites
1/3 c. sugar
1 1/2 c. fresh berries
9 inch graham cracker crust

In small saucepan over low heat, soften gelatin in water. Cook and stir until gelatin dissolves. Remove from heat. Stir in yogurt. Chill until partially set.

In large bowl beat egg whites until soft peaks. Add sugar slowly. Stir fruit into yogurt mixture. Add egg whites slowly. Put into pie crust. Chill 4 hours.