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A refreshing, happy ending for a summer barbeque.

Yield: 8 slices

Prep time: 20 minutes (yogurt is strained 8 - 24 hours in advance)

Baking time: 30 minutes

Difficulty Level: Moderate

Graham Cracker Crust:

• 18 graham cracker squares
• 1/4 cup sugar
• 1/4 cup finely chopped nuts (almonds, pecans or walnuts)
• 1/4 cup Horizon Organic^® unsalted butter, melted

Filling:

• 2 1/2 cups Horizon Organic plain whole milk yogurt, strained
• 2 large Horizon Organic eggs, lightly beaten
• 1/4 cup sugar
• 2 Tbsp. cornstarch
• 1 tsp. vanilla
• 1 1/2 cups fresh or frozen whole blackberries, thawed

To strain yogurt, spoon yogurt into a strainer lined with paper towel, cheesecloth or a coffee filter and place strainer over a bowl. Refrigerate 8 hours or overnight. Much of the whey will drain from the yogurt, leaving behind a creamy concentrated yogurt.

Preheat oven to 325°F. Prepare crust. Pulverize graham crackers in blender. In a small bowl combine graham cracker crumbs, sugar and finely chopped nuts. Add butter and mix well. Pat into the bottom and sides of an ungreased 9-inch pie pan. Reserve 1/4 cp mixture to garnish pie. Chill

Prepare filling. Mix lightly beaten eggs, yogurt cheese, sugar and cornstarch in large bowl using electric mixer on low speed. Stir in vanilla. Arrange blackberries in the bottom of the graham cracker crust. Spoon yogurt mixture over blackberries. Bake about 30 minutes, until center is set.

Calories 289; Total Fat 13g; Saturated Fat 5g; Cholesterol 74mg; Sodium 147mg; Carbohydrates 39g; Dietary Fiber 2g; Sugars 28g; Protein 6g; Vitamin A 7% DV; Vitamin C 2% DV; Calcium 10% DV; Iron 6% DV.