Strawberry Bavarian Pie

Ingredients

• 1 (32 ounce) carton low-fat vanilla yogurt (without gelatin)

• 3/4 cup water, divided
• 2 tablespoons unflavored gelatin
• 2 pints strawberries, sliced
• 1/4-1/2 cup sugar (Splenda works very well.)

• 1 (9 inch)  graham cracker crust, cooked and cooled

Directions

1. 1

   The day before making the pie, strain the yogurt by straining through a cheese cloth lined mesh strainer or using a yogurt cheese funnel.

2. 2

   Discard whey and reserve the yogurt cheese for the pie.

3. 3

   Wash strawberries, hull and slice.

4. 4

   Sprinkle with sugar or a mixture of sugar and Splenda.

5. 5

   Taste for sweetness and adjust sweetening as necessary for personal taste.

6. 6

   Soften the gelatin in 1/4 cup of water for 5 minutes.

7. 7

   Heat the remaining 1/2 cup water, add the gelatin and stir until dissolved.

8. 8

   Gradually stir gelatin mixture into sweetened strawberries, add yogurt cheese and stir gently with a fork until well blended.

9. 9

   Pour into a 9-inch prepared graham cracker pie crust that is thoroughly cooled.

10. 10

    Refrigerate until firm; at least 3 to 4 hours.

11. 11

    Please Note: Straining the yogurt will take 12 to 24 hours and while straining the yogurt should be placed in refrigerator for safe keeping.