1. Set a sieve over a large bowl and line it with three layers of 100% cotton cheesecloth. Spoon in the yogurt. Cover with plastic wrap and chill for 24 hours. 2. Discard the liquid that has drained from the yogurt. Remove the yogurt cheese from the sieve and add to a medium bowl. Combine the yogurt cheese, powdered sugar, and vanilla extract. Cover and chill until ready to use. 3. In a saucepan, stir together fruit drink and cornstarch. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Transfer to a bowl and cover surface with plastic wrap. Let stand at room temperature until cool (1-2 hours). 4. While the glaze is cooling, preheat oven to 350 degrees F. Coat a 9 inch pie plate with non-stick cooking spray. In a medium bowl, combine the zwieback crumbs and the brown sugar. Add the egg white and melted butter. Stir until mixed. 5. Press evenly onto bottom and sides of pie plate. Bake for 10-12 minutes or until edge is brown. Cool on wire rack. Turn off oven. 6. When ready to make pie, spread the yogurt cheese mixture into the pie plate. Add the mixed berries to the fruit drink glaze mixture and toss gently. Spoon the berries onto the yogurt cheese mixture and cover with plastic wrap. Chill for 3-6 hours. 7. To serve, plate and then top with the lemon creme. ---------------------------------------------------------------------------
Nutrition
Ingredients
