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
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.
Stir in yogurt; transfer yogurt mixture to a shallow dish and refrigerate until somewhat thickened, about 45 minutes.
Fill a standard 12-cup muffin pan with paper baking cups; set aside.
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.