Fresh strawberries herald the arrival of summer. But you can still be thrifty and make this pretty Strawberry Tart year-round by using individually quick-frozen strawberries available in most supermarkets.
1 cup graham cracker crumbs
2/3 cup finely chopped walnuts
1/4 cup butter or margarine, melted
1 egg, white, lightly beaten
1 (3-ounce) package strawberry gelatin
1 cup boiling water
2 cup frozen vanilla yogurt, softened
1 1/2 cup sliced fresh strawberries
2 whole strawberries
Preheat oven to 350°F. Combine graham cracker crumbs and walnuts in a medium bowl; mix well. Stir in butter and egg white.
Press crumb mixture over bottom and up side of a quiche dish or pie plate. Bake crust until lightly browned, about 10 minutes. Cool slightly.
Meanwhile, combine gelatin and boiling water in a large bowl, stirring until gelatin dissolves. Stir frozen yogurt into gelatin. Fold in sliced strawberries.
Spoon strawberry mixture into piecrust. Freeze, covered, until firm. Top with whole strawberries.
Strawberry Tart tip If you are in a hurry, use a premade graham cracker or vanilla wafer crumb crust and omit steps 1 and 2.