Instructions: Preheat oven to
375 degrees. In a small bowl, mix crumbs, 2 tablespoons sugar and butter until evenly moistened; press firmly into a 9-inch pie plate.

Bake for 6 minutes, or until crisp. Cool on a wire rack. In a medium saucepan, combine gelatin with cold water. Stir in 2 tablespoons sugar and place over low heat. Cook for 3 minutes, or until gelatin is dissolved, stirring constantly. Remove from heat. Chop 6 plums, or enough to measure 2 cups, packed. In a blender or food processor, puree chopped plums and raspberries. Whisk pureed fruit and yogurt into gelatin mixture; place over a bowl of ice cubes. Chill mixture until thick but not set, stirring occasionally. In a medium bowl, beat egg whites with an electric mixer at high speed until soft peaks form.

Gradually beat in remaining sugar until stiff peaks form. Fold beaten whites into thickened gelatin mixture. Set over ice cubes to thicken more if necessary, stirring occasionally. Spoon mixture into pie shell. Slice remaining plums and arrange on top.

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