This is incredibly easy! A no-bake graham cracker crust filled with yogurt cheese or Greek-style yogurt and topped with fresh fruit, fruit compote, or fruit preserves. I think that graham crackers are sweet enough on their own for the crust, but if you like a really sweet dessert, add the sweetener to the crust. Instructions to make yogurt cheese included.
Yogurt cheese: (or use 2 c Greek-style yogurt)
1 qt natural yogurt, plain or flavored (yogurt that is not thickened with gelatin)
cheesecloth or clean linen or cotton dish towel
1 1/2 c graham cracker crumbs; or crushed wafer cookies–chocolate wafers are great here!
4 T melted butter
2 T sugar or maple syrup, optional
2 – 4 c fresh raspberries or other fruit, (peeled, pitted, sliced, if necessary); or 2 c fruit compote; or 1 c fruit preserves
1. Yogurt Cheese: Line a sieve with a few layers of cheesecloth or a single layer of dish towel. Suspend over a bowl. Carefully pour yogurt into the sieve. You may have to pour some in, allow it to settle some, them pour more in, until the yogurt container is empty. Of course, you’ll need a sieve large enough to contain a quart of yogurt. Allow to drain for at least three hours, and preferably overnight. If draining the yogurt overnight, refrigerate.
2. Pie Crust: In a bowl, mix together the graham cracker crumbs and melted butter, along with sweetener, if using. Gently press an even layer into the bottom and up the sides of an 8- or 9-inch pie plate. Set aside.
3. Transfer drained yogurt (now yogurt cheese) to a bowl. Whisk to a smooth consistency. Spread gently over crust. Top with raspberries, or other topping choice. Serve immediately, or chill until ready to serve.