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| 1 ca. 1 Liter | Unflavored nonfat yogurt |
| 1 Packung | gelatin Unflavored |
| 2 Tasse | Low-fat cottage cheese |
| 1/2 Tasse | sugar |
| 1 1/2 Teelöffel | lime peel grated |
| 2 Esslöffel | lime juice |
| 2 Tasse | strawberries sliced |
| 1 1/3 Tasse | graham cracker crumbs |
| 3 Esslöffel | sugar |
| 1/3 Tasse | butter or margarine, melted |
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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 350'F. oven 10 minutes. Cool.
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