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3 oz. pkg. strawberry Jello
8 oz. strawberry Swiss-style yogurt
1 egg, separated
1 c. boiling water
1 c. ice cubes
8 inch graham cracker crust

In a large bowl mix dry Jello and egg yolk with fork. Add boiling water and mix until dissolved. Add ice cubes and continue mixing until they melt. Chill until slightly thickened. In a small bowl whip egg white until peaks form. Add egg white and yogurt to Jello in large bowl; mix well. Pour into pie crust and refrigerate at least 3 hours. You can substitute different flavor Jello and yogurt but not sugar-free Jello.