Instructions: 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.

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