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     Title: Southwest Strawberry Stack
Categories: Desserts, Berries, Strawberrie
     Yield: 8 servings

     3    Flour tortillas
     3 ts Cinnamon sugar
     4    Eggs; beaten to blend
    16 oz Plain yogurt
     1 c  Sugar
   1/2 c  Lemon juice
     2 ts Vanilla; divided
     1 tb Additional sugar
     2 ts Gelatin
   1/4 c  Water
     1 pt Whipping cream
     1 qt Strawberries

 Place each tortilla on a 12" foil square. Gently press each into a
 9" pie pan. Sprinkle 1 tb cinnamon sugar over bottom of each. Fold
 foil over tortilla edges. Bake at 450 F for 4 minutes. If tortillas
 bubble gently prick with sharp fork. Set aside. Reduce heat to
 300 F. Combine eggs, yogurt, sugar, lemon juice, and 1 ts vanilla.
 Pour about 1 1/3 cups of mixture into each tortilla shell. Bake 20
 to 30 minutes until set and top loses its shine. Cool on wire
 racks. Slice berries and set aside reserving a few whole berries
 for garnish. In small saucepan, stir 1 tb sugar and gelatin. Add
 water and stir over medium heat until gelatin dissolves. Cool
 5 minutes. Beat cream until it begins to thicken. Slowly beat in
 gelatin mixture and remaining vanilla. Continue beating until cream
 holds stiff peaks. Carefull remove foil from 1 tortilla. Place on
 serving plate and fill center with 1/3 of the whipped cream.
 Arrange half sliced berries on top. Repeat with remaing tortillas.
 Chill until ready to serve.

 Makes 8 servings.

 Recipe by Edith Hodgson
 of Little River Kansas 1991 Egg Recipe contest

 Recipe FROM: Washington Post

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