1 qt Unflavored nonfat yogurt
1 pk Unflavored gelatin
2 c  Low-fat cottage cheese
1/2 c  Sugar
1 1/2 ts Grated lime peel
2 tb Lime juice
2 c  Sliced strawberries

–GRAHAM CRUST–
1 1/3 c Graham cracker crumbs
3 tb Sugar
1/3 c Butter or margarine,melted

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 350F. oven 10
minutes. Cool.