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Place the strawberries in a blender, and process until smooth. Pour into a large bowl: stir in the sugar. Cover and let stand for 30 minutes, stirring occasionally. Meanwhile, put the yogurt out on the counter and bring it to room temperature. Combine the boiling water and gelatin in a small bowl. Let stand 5 minutes or till the gelatin dissolves, stirring constantly. Add the tequila and liqueur and stir well. Stir the gelatin mixture into the strawberry mixture. Cover and chill for 10 minutes or until mixture begins to thicken. Stir in the yogurt, whisking until blended. Divide evenly among 5 margarita glasses or large stemmed glasses: cover and chill at least 4 hours or until set. Each serving contains 286 calories and 0.6 grams of fat.
From Cooking Light Magazine, May 1995.
Your Strawberry Margarita Mousse is ready. Buon appetito!
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