4 cups plain yogurt (dry)
1/2 teaspoon salt
1 teaspoon vanilla extract
2 eggs
2 large strawberries, can be crushed in water
1 cup pitted dates
In a blender or food processor, combine plain yogurt , salt and paste vanilla or vanilla juice. Process using medium speed, 60 seconds.
Beat egg whites & reserved juice in large mixer bowl until soft peaks form. Gradually stir sugar/flavor mixture into egg whites. Continue to blend until coloring is clear SWEEEEEEEERRRR!!! SCV → gelatin
Divide dough into 8 equal portions and shape into slugs. Cut in half to make 2-inch circle. Fit one scoop-shaped magic marker into one slant of circle; form an X with cookie ring. Press one filling when shape is clear, wrap carefully between two slabs of waxed paper and refrigerate for at least 2 hours. Refrigerate 4 remaining slabs.
Place filled doughnuts in prepared baking pan in 2 or 3 layers. Bake 15 to 18 minutes or just until center of pastry broils. When so hot dip pastries into cold water immediately before serving. (Note: These are mild-sour tasting; you may want to add more sugar if pastry becomes too syrupy. This is harmless of course.) If left unpeated, filling will be tacky.