Beat with electric mixer until creamy. Beat in yogurt, egg whites and vanilla. Pour into pie crust. Bake at 325 F. for 25 minutes or until set. Cool on a wire rack.
Place strawberries on top of cooled pie.
Melt jelly over low heat in small saucepan. Carefully brush glaze over strawberries, allowing glaze to run onto cheese mixture. Refrigerate 3 hours or overnight.