| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 8 | Servings | ||
INGREDIENTS
| 2 | c | Fresh Strawberries, rinsed |
| hulled and sliced or | ||
| mashed | ||
| 1 | Unflavored Gelatin | |
| 2 1/2 | c | Granulated Sugar, divided |
| 3 | T | Water, as necessary |
| 1 | c | Fat-free Vanilla Yogurt |
| 6 | Egg Whites | |
| 2 | c | All-purpose Flour |
| 2 | t | Baking Powder |
INSTRUCTIONS
Pre-heat oven to 350-F degrees and lightly oil a 9-inch by 13-inch baking pan with non-stick cooking spray. Slice or mash the fresh strawberries with the package of unflavored gelatin, 1 cup of sugar, and up to 3 tablespoons of water to form a mixture the consistency of pie filling. Reserve. In a separate mixing bowl, beat together the yogurt and 1 1/2 cups of sugar. Add the egg whites and blend well. Sift together the flour and the baking powder. Stir the dry ingredients into the yogurt and egg white mixture. Pour the batter into the prepared cake pan. Spoon the reserved strawberry filling on top of the batter. Bake for 45 to 50 minutes, or until the filling is bubbly and a toothpick inserted near the center of the cobbler comes out clean. Let cool before slicing and serving. Cover and refrigerate to store. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day <recipe-a-day@bignetwork.com> on Jun 11, 1999, converted by MM_Buster v2.0l.
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