This is my mothers recipe and I used to make it all the time when I lived at home. It is so simple, light and really delicious. Not that there is anything wrong with cheesecake, but this is a wonderful summer-bikini friendly alternative. You can make it with full-fat, low-fat, or fat-free dairy…its completely up to you. I also am not a fan of just-graham cracker crusts so I usually make this crust by using half graham crackers and half ginger snaps. And use any kind of fruit that is in season or looks good to you. I just happen to like making it on July 4th so I can make it red, white and blue. Here it is…
-In a blender combine 1 cup of plain yogurt, 1 cup of cottage cheese and 1/2 cup of sugar. Puree until smooth.
-In a small saucepan or microwave-safe glass container, combine 1 pkg of plain gelatin with 1/4 cup of cold water. Heat until gelatin is completely dissolved. Add to the yogurt mix in the blender along with 1 tsp vanilla.
-Blend again and pour contents into cooled, prepared graham cracker or other cookie crust. Chill until set.
•What my mom always did is let the pie chill until it’s almost completely set and then add some fresh fruit so the fruit will sink a bit into the filling. You can also put a layer of fruit along the bottom of the crust before you pour the filling on top.
This is truly one of my favorite summer pies- Enjoy!