3/4 c. graham cracker crumbs
2 tbsp. melted butter
1 tbsp. sugar

FILLING:

2 (32 oz.) low fat vanilla yogurt
1 c. 10 x sugar

TOPPING:

2 ripe peaches, thinly sliced
Apricot preserves
1/2 pt. fresh strawberries or raspberries

Line a large strainer with 3 layers of paper towel. Place over large bowl and scrap in yogurt. Cover and let stand in refrigerator 24 hours. Yogurt will be very thick. Mix crust ingredients together and press evenly over bottom of a 8 to 9 inch springform pan.

Cover and chill until firm 1 hour. Mix drained yogurt with 10x sugar and spoon into chilled crust. Cover and chill at least 2 hours, overnight if possible. Remove sides of pan. Arrange peaches around edges. Melt preserves and brush over peaches. Mound raspberries in center.

8 servings each 369 calories. 7 grams fat.