| 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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