1.Sprinkle gelatine over boiling water in small heatproof jug; stir until gelatine dissolves.
2.Cool 5 minutes. In a medium bowl, combine honey and yoghurt; stir in gelatine mixture. Pour into shallow freezer-proof container, cover with foil; freeze about 2 hours or until set.
3.Process frozen yoghurt mixture with egg whites and vanilla extract until smooth. Return to container, cover; freeze yoghurt 3 hours or overnight until set. Serve with plain yoghurt, or topped with quartered strawberries.
Frozen yoghurt can be made up to 3 days ahead; keep tightly covered with foil in the freezer.Note