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Strawberry-Pineapple Frozen Yogurt

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.