1 pt fresh strawberries
1 envelop Knox unflavored gelatin
1/2 c sugar
2 eggs, separated
1/2 c milk
1 t lemon juice
1 cup strawberry yogurt
4 drops red food coloring, optional
1 cooked pie crust

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

In medium saucepan, mix unflavored gelatin with 1/4 c sugar. Blend in egg yolks beaten with milk. Let stand 1 minute. Stir over low heat until gelatin is completely dissolved, about 5 minutes. With mixer, blend in pureed strawberries, yogurt, lemon juice and food coloring. Chill, stirring occasionally until mixture mounds slightly when dropped from spoon.

In medium bowl, beat egg whites until soft peaks form, gradually add remaining sugar and beat until stiff. Fold into gelatin mixture. Turn into prepared curst and chill until firm. Garnish with remaining strawberries.

Source: Bea Spaniol