1 16 oz. can crushed pineapple, or 1 10 oz. package frozen strawberries or raspberries
1 envelope plain gelatin
1 c. low fat yogurt ( pineapple, strawberry, raspberry flavored
1 egg white
Soak gelatin in 1/4 c. cold water. Drain the fruit well. Reserve 3/4 cup of the juice, adding water if necessary. Heat. Stir in the gelatin until dissolved, then add in the fruit. Chill. Whip the egg white until it peaks form. When the gelatin mix begins to thicken, fold in the yogurt and egg white. Pile into parfait glasses, or spoon into a baked pie pastry, or crumb pie crust, or meringue shell. This also makes a excellent filling for angel cake. Split the cake horizontally in thirds and fill with Fruit Bavarian.