Sprinkle gelatin over orange juice in small cup.
Wait 5 minutes.
Microwave 20 seconds.
Combine grenadine, strawberries, yogurt and sour cream.
Place in blender.
Blend until smooth.
Blend in gelatin.
Pour into a 9 x 9 x 2-inch pan.
Freeze (about 2 to 3 hours), stirring a few times so it freezes evenly.
Beat egg whites until foamy and double in volume.
Beat in sugar, 1 tablespoon at a time until meringue forms stiff peaks.
Beat frozen mixture with mixer until smooth.
Fold in meringue.
Pour into freezer container.
Freeze about 2 hours.
Remove 15 minutes before serving.