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Rhubarb Frozen Yogurt Torte

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3/4 cup water

2 teaspoons unflavored gelatin (from a 1/4-ounce envelope)

4 cups sliced fresh rhubarb stalks or thawed frozen rhubarb (1 lb)

1/2 cup plus 2 tablespoons sugar

3 cups vanilla low-fat yogurt

12 amaretti* (crisp Italian macaroons), finely chopped (3/4 cup)

1 pound strawberries

Special equipment: an ice cream maker

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