Yogurt Cheese Pie

2 1/2 quarts yogurt
5 T. sugar or combo of sugar and Splenda (to taste)
1 1/4 t. vanilla
1 sweet crumb crust
Toppings: blueberries, lemon curd, strawberries, any fresh fruit you like. Blueberries were excellent when I tried this recipe. Any berry sauce.

Yogurt Cheese
Drain yogurt. Use cheesecloth, a large piece, doubled up, to hold the yogurt over a container that allows the juice to accumulate away from it. I sometimes use a fine mesh colander to drain away the fluids of the yogurt. The idea is too make yogurt cheese so that it holds up in the pie without running away.. Wrap the yogurt in the cheesecloth, secure top, place in colander. Place 3 to 4 lbs of weight on top. Let drain 8 hours or more. Voila! Yogurt cheese!

1. Make the crust.
2. Place the yogurt cheese in a bowl and add sugar, vanilla. Mix.
3. Turn into prepared crust. Optional: top with leftover crust mixture. Cover tightly and chill. Serve plain or with topping. I vote for topping!

Sweet Crumb Crust:
2 cups graham crackers, crushed
1/2 cup coconut, sweet or unsweetened
1/4 cup minced nuts
6 T. butter melted
Combine, spread, press, into a 9 inch pie plate.
Bake at 350 for 10 minutes. Cool. Extra crumbs can be used as topping for pie.