1 qt. plain yogurt
1 env. Knox gelatin (2 tsp. unflavored gelatin)
1/4 c. water
2 c. cottage cheese (16 oz.)
1/2 c. sugar
1 1/2 tsp. grated lime peel
2 tbsp. lime juice
1 1/3 c. graham cracker crumbs
3 tbsp. sugar
1/3 c. butter, melted

Drain yogurt by pouring yogurt into a cloth lined strain over a deep bowl; cover and chill 12 hours or more. Mix graham cracker crumbs, sugar, and butter together; press over bottom and up sides of 9 inch pie plate. Bake empty crust at 350 degrees for 10 minutes. Cool. In medium saucepan, combine gelatin and water; let sit 5 minutes. Dissolve gelatin over low heat, stirring constantly. Combine drained yogurt, cottage cheese, sugar, lime peel, and juice, and gelatin mixture in blender, mixing until smooth. Pour into crust. Cover; chill until firm, at least 4 hours. Garnish with berries, if desired. Serves 8.