Instructions: In medium saucepan, heat apple sauce until boiling. Stir in gelatin until dissolved. Stir in yogurt until well blended.

In food processor with metal blade or blender container, combine gelatin mixture and strawberries; process until smooth. Cover; refrigerate until thickened but not set, 10 to 20 minutes.

Beat gelatin mixture at highest speed for 5 minutes. Pour into 1 1/2-quart bowl. Cover; refrigerate until firm, about 2 to 3 hours.

To serve, place serving of mousse in each meringue shell.

FOR SHELLS: Heat oven to 250F. Line cookie sheet with parchment paper.

In small bowl, beat egg whites and cream of tartar until soft peaks form.

Gradually add sugar, beating continuously until stiff peaks form.

Form individual meringue shells by spooning meringue mixture into prepared pan. Using back of a spoon, shape into a 4-inch circles building up sides at least 1/2 inch higher than center.

Bake at 250F for 50 to 60 minutes or until dry and firm.

Turn off oven; leave shells in oven with door closed 1 to 2 hours. Remove from oven to cool completely; remove shells from paper.

Yields 6 to 8 servings and meringue shells.

Notes: Pantry: Motts Natural Apple Sauce. Garnish this elegant dessert with strawberry fans. To make the fans, start at the tip and cut the strawberry into thin slices without cutting through the end. Spread slice open to form fan.

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