Instructions: For Crust: Preheat oven to 375 degrees. In lightly greased 10-inch pie plate, combine all crust ingredients. Press evenly on bottom and up side. Bake 5 minutes; cool.

For Filling: In medium saucepan, combine juice and gelatin; let stand 5 minutes. Add 1/3 cup sugar and heat over medium heat, stirring to dissolve gelatin. In blender or food processor, puree 6 plums or 3 peaches. Add puree and raspberries to gelatin mixture. Refrigerate until mixture begins to set, about 1 hour. Stir yogurt into fruit mixture. In large bowl, beat egg whites until frothy. Gradually add cream of tartar and remaining 1/2 cup sugar and beat until stiff peaks form. Gently fold egg whites into fruit mixture so as not to reduce volume. Spoon into crust. Refrigerate 4 hours or overnight. Thinly slice remaining 2 plums or 1 peach and garnish top of pie.

This recipe serves 10.

Comments: This pie bakes for only 5 minutes.

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