Title: Strawberry creams
 Categories: Low-fat, Desserts
      Yield: 6 Servings
 
      2 c  Strawberries, unsweetened
      5    Envelopes unflavored gelatin
    1/2 c  Powder artificial sweetener
           OR 2 tb. liquid SugarTwin
    1/2 c  Plain yogurt
 
  In food processor or blender, puree strawberries with 1/2 cup water.
  To strain out seeds, press through fine sieve into large measuring
  cup. Add water if necessary to make 2 cups.
  
  In small saucepan, sprinkle gelatin over 1 cup of strained strawberry
  juice, let stand 5 minutes to soften. Heat over low heat, stirring
  until gelatin dissolves.
  
  Pour remaining strawberry juice into bowl, stir in gelatin mixture.
  Stir in sweetener and yogurt until well mixed.
  
  Pour into 8 inch square baking dish.  Let stand 4 hours at room
  temperature or until firm.  To remove from pan, cut around edges with
  sharp knife. Place dish in shallow pan of hot water for about 30
  seconds just to slightly soften bottom.  Loosen one corner, then
  quickly flip gel out onto clean cutting surface.
  
  With sharp knife, cut evenly in 10 one way and 10 the other way.
  Place in container, cover and refrigerate. Strawberry Creams stay
  firm at room temperature but melt in hot sunlight. Always refrigerate
  any leftovers. Will keep for up to 1 week in refrigerator. Makes 100
  squares.
  
  4 squares, 1++ extra, 1 g carbohydrate, 2 g protein,
       13    calories
  
  18 squares, 1 milk choice, 6 g carbohydrate, 7 g protein, 1 g fat, 57
  cal.