Contributed by (Recipe adapted from “Care 2 Make a Difference” at www.care2.com)

Ingredients

2 large Eggs, lightly beaten
1 2/3 C plain Yogurt cheese*
1/4 C Honey
2 Tbs Flour
1 tsp Vanilla
1 1/2 C Plums, chopped (or summer fruit of your choice – berries work well too)
1 Graham cracker crust (recipe below), unbaked**

*To make yogurt cheese, spoon yogurt into a cheesecloth-lined strainer that has been placed over a bowl. Refrigerate 8 hours or overnight. Much of the whey will drain from the yogurt, leaving the yogurt cheese.

**Graham Cracker Crust

18 Graham cracker squares
1/4 C Sugar
1/4 C finely chopped Nuts (almonds, pecans or walnuts)
1/4 C Butter, melted

Instructions

Pulverize graham crackers in blender. When they are finely crumbled, pour them into a bowl and add sugar and finely chopped nuts. Mix well. Add butter and mix. Pat into the bottom and sides of an ungreased 9-inch pie pan.

Preheat oven to 325° F. Mix lightly beaten eggs, yogurt cheese (see directions below), honey, and flour in large bowl, with electric mixer on low speed. Stir in vanilla. Put plums in graham cracker crust. Spoon yogurt mixture over plums. Bake about 30 minutes, until center is set.

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