1/4 cup cold water
1 (1/4-ounce) envelope unflavored gelatin
1/2 cup granulated sugar
2 cups plain non-fat yogurt
1 cup mashed strawberries
1 (8-ounce) can crushed pineapple, drained

1. Pour cold water into a small saucepan; sprinkle unflavored gelatin over water and let stand for 5 minutes. Heat over low heat, stirring until dissolved. Add sugar and until well mixed; remove from heat and let cool.
2. Stir in yogurt; transfer yogurt mixture to a shallow dish and refrigerate until somewhat thickened, about 45 minutes.
3. Fill a standard 12 cup muffin pan with paper baking cups; set aside.
4. Add strawberries and pineapple to yogurt mixture; whip until light and fluffy, about 2 minutes with an electric mixer. Spoon into paper baking cups; freeze until firm, about 2 hours.

Makes 12 servings.

Black Cherry & Chocolate Frozen Yogurt

Yield: 6 servings

1-1/2 cups (approx. 8 oz.) pitted black cherries, fresh or frozen
2 cups cherry low fat yogurt
1/2 cup honey
1/2 teaspoon almond extract

Chocolate Swirl
1 ounce chopped semisweet or bittersweet chocolate
2 Tablespoons water

Coarsely chop 1/2 cup cherries; set aside. In a blender or food processor container, combine remaining cherries, yogurt, honey and almond extract; process until smooth. Stir in reserved cherries. Transfer mixture to ice cream maker; freeze according to manufacturer’s directions. When frozen, place 1/4 of yogurt in medium container; drizzle with 1/4 of Chocolate Swirl; repeat with remaining yogurt and chocolate. Store in freezer until ready to serve.

Chocolate Swirl
In a small saucepan, combine 1 ounce chopped semisweet or bittersweet chocolate and 2 Tablespoons water. Stir over low heat until chocolate is melted and mixture is smooth. Remove from heat and set aside until ready to use.