GRAHAM CRUST
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 1 1/2 quart pan,
combine gelatin and 1/4 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 4 hours or up
to next day.
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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