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1
Set a sieve over a large bowl and line it with three layers of 100% cotton cheesecloth.
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2
Spoon in the yogurt.
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3
Cover with plastic wrap and chill for 24 hours.
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4
Discard the liquid that has drained from the yogurt.
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5
Remove the yogurt cheese from the sieve and add to a medium bowl.
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6
Combine the yogurt cheese, powdered sugar, and vanilla extract.
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7
Cover and chill until ready to use.
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8
In a saucepan, stir together fruit drink and cornstarch.
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9
Cook and stir over medium heat until thickened and bubbly.
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10
Cook and stir for 2 minutes more.
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11
Transfer to a bowl and cover surface with plastic wrap.
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12
Let stand at room temperature until cool (1-2 hours).
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13
While the glaze is cooling, preheat oven to 350 degrees F. Coat a 9 inch pie plate with non-stick cooking spray.
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14
In a medium bowl, combine the zwieback crumbs and the brown sugar.
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15
Add the egg white and melted butter.
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16
Stir until mixed.
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17
Press evenly onto bottom and sides of pie plate.
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18
Bake for 10-12 minutes or until edge is brown.
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19
Cool on wire rack.
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20
Turn off oven.
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21
When ready to make pie, spread the yogurt cheese mixture into the pie plate.
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22
Add the mixed berries to the fruit drink glaze mixture and toss gently.
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23
Spoon the berries onto the yogurt cheese mixture and cover with plastic wrap.
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24
Chill for 3-6 hours.
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25
To serve, plate and then top with the lemon creme.
