Creamy Fruit Freeze

• 2 (14 ounce) cans fruit cocktail, drained and juice reserved
• 1 (3 1/2 ounce) box tropical punch gelatin
• 1 12 cups non-fat strawberry yogurt or 1 12 cups nonfat vanilla yogurt
• 1 egg white

1. Measure 1/2 cup reserved juice into a small saucepan and bing to a boil; remove from heat.
2. Add jelly powder and stir until dissolved; add remaining juice and fruit cocktail.
3. Stir and add yogurt; stir well.
4. Process in 2 batches in blender until smooth.
5. Transfer to a bowl and set aside.
6. Beat egg white until stiff peaks form.
7. Gently fold in one cup fruit mixture.
8. Fold egg white mixture into remaining fruit mixture.
9. Transfer to a 9"x9" pan and freeze, covered, for 4 hours until gelled and ice crystals form.
10. Scrape into a bowl and beat on high until slushy.
11. Pour into an airtight container; freeze for 5 hours until firm.
12. Enjoy!

fruit cocktail, gelatin, nonfat, egg

Taken from www.food.com/recipe/creamy-fruit-freeze-324302 (may not work)