INGREDIENTS

INSTRUCTIONS

In medium saucepan, heat apple sauce until boiling. Stir in gelatin
until dissolved. Stir in yogurt until well blended.  In food processor
with metal blade or blender container, combine  gelatin mixture and
strawberries; process until smooth. Cover;  refrigerate until thickened
but not set, 10 to 20 minutes.  Beat gelatin mixture at highest speed
for 5 minutes. Pour into 1  1/2-quart bowl. Cover; refrigerate until
firm, about 2 to 3 hours.  To serve, place serving of mousse in each
meringue shell.  FOR SHELLS: Heat oven to 250F. Line cookie sheet with
parchment paper.  In small bowl, beat egg whites and cream of tartar
until soft peaks  form. Gradually add sugar, beating continuously until
stiff peaks  form.  Form individual meringue shells by spooning
meringue mixture into  prepared pan. Using back of a spoon, shape into
a 4-inch circles  building up sides at least 1/2 inch higher than
center.  Bake at 250F for 50 to 60 minutes or until dry and firm.  Turn
off oven; leave shells in oven with door closed 1 to 2 hours.  Remove
from oven to cool completely; remove shells from paper.  Yields 6 to 8
servings and meringue shells.  Notes: Pantry: Mott's Natural Apple
Sauce. Garnish this elegant  dessert with strawberry fans. To make the
fans, start at the tip and  cut the strawberry into thin slices without
cutting through the end.  Spread slice open to form fan.
>Hanneman/Buster 1998-Apr  Recipe by: Motts Applesauce www.motts.com
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on  Apr
18, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 122
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 1.7mg
Sodium: 41.8mg
Potassium: 175.6mg
Carbohydrates: 27.2g
Fiber: 1.1g
Sugar: 25.5g
Protein: 3.2g