Yield: 8 Servings
|1 quart||Unflavored nonfat yogurt|
|1 pack||Unflavored gelatin|
|2 cups||Low-fat cottage cheese|
|1½ teaspoon||Grated lime peel|
|2 tablespoons||Lime juice|
|2 cups||Sliced strawberries|
|1⅓ cup||Graham cracker crumbs|
|⅓ cup||Butter or margarine,melted|
|\N 4||hours or up to next day.|
1. Pour yogurt into a cloth-lined strainer set over a deep bowl.
Cover and chill at least 12 hours or up to next day. In a 1 to 1½ quart pan, combine gelatin and ¼ cup water; soften 5 minutes. Stir over low heat until gelatin dissolves. In a blender or food processor, whirl drained yogurt, cottage cheese, sugar, peel, juice and gelatin mixture until smooth. Pour into crust. Cover and chill until firm, at least
2. Top pie with berries.
*** GRAHAM CRUST ***
In a 9" pie pan, mix graham cracker crumbs, sugar, and butter or margarine. Press evenly over bottom and sides of pan. bake in a 350'F. oven 10 minutes. Cool.