Berry Yogurt Cheese Pie

Directions

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 4 hours or up to next day.

Top pie with berries.

For the crust, in a pie pan, mix graham cracker crumbs, sugar, and butter or margarine.

Press evenly over bottom and sides of pan. Bake in a 350℉ (180℃). oven 10 minutes. Cool.