Strawberry Bavarian Pie

• 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

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. Discard whey and reserve the yogurt cheese for the pie.
3. Wash strawberries, hull and slice.
4. Sprinkle with sugar or a mixture of sugar and Splenda.
5. Taste for sweetness and adjust sweetening as necessary for personal taste.
6. Soften the gelatin in 1/4 cup of water for 5 minutes.
7. Heat the remaining 1/2 cup water, add the gelatin and stir until dissolved.
8. Gradually stir gelatin mixture into sweetened strawberries, add yogurt cheese and stir gently with a fork until well blended.
9. Pour into a 9-inch prepared graham cracker pie crust that is thoroughly cooled.
10. Refrigerate until firm; at least 3 to 4 hours.
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.

vanilla yogurt, water, unflavored gelatin, pints strawberries, sugar, graham cracker crust

Taken from www.food.com/recipe/strawberry-bavarian-pie-111909 (may not work)