16 oz. nonfat strawberry yogurt
1/4 c. mashed strawberries
8 oz. nonfat whipped cream, whipped
1 (9-inch) prepared vanilla cookie crust

Prepare cookie crust and bake 8-10 minutes. Cool completely. Thoroughly combine mashed fruit and yogurt in large bowl. Fold in whipped topping, blending well. Spoon into crust and freeze 4 hours. Remove from freezer and place in refrigerator 30 minutes before serving. Store leftover pie in freezer.

You can easily substitute other fruits and yogurts such, as:

1. 1/2 cup mashed blueberries and corresponding yogurt.

2. 1/2 cup mashed raspberries and corresponding yogurt.

3. 1 (8 3/4 oz.) can sliced peaches or apricot halves, drained and mashed with corresponding yogurt.

4. 1 (8 1/4 oz.) can crushed pineapple, drained, with corresponding yogurt.