Combine strawberries and 1 tablespoon sugar; let stand 10 minutes. Drain strawberries, reserving 2 teaspoons liquid.
Combine remaining 1 tablespoon sugar, strawberry liquid, graham cracker crumbs, and margarine, stirring well. Press crumb mixture evenly into bottoms and up sides of 2 (3 1/2-inch) tartlet pans coated with cooking spray. Bake at 350° for 8 minutes; let cool.
Spread yogurt onto several layers of heavy-duty paper towels; cover with additional paper towels. Let stand 10 minutes. Scrape yogurt into a bowl, using a rubber spatula.
Combine yogurt, Neufcha@Gtel cheese, powdered sugar, and vanilla, stirring well. Spoon mixture evenly into prepared crusts. Cover and chill thoroughly.
Arrange strawberries evenly over yogurt mixture. Place apple jelly in a small saucepan; cook over low heat until jelly melts, stirring occasionally. Drizzle jelly evenly over tarts.
Cooking Light Light Cooking for Two