CRUST:

1 c. walnuts, chopped
1/2 c. butter, softened
3/4 c. flour
1/2 c. light brown sugar
1/2 tsp. vanilla extract

FILLING:

4 c. fresh fruit (peaches, nectarines, strawberries, raspberries, banana,
kiwifruit, blueberries or pineapple)
1 c. plain yogurt
1 c. sm. curd cottage cheese
1/2 c. (8 oz. can) unsweetened crushed pineapple, drained
1/4 c. unsweetened shredded coconut

In a medium-sized bowl, blend nuts, butter, flour, brown sugar and vanilla with a fork. Press evenly into a buttered 9-inch pie plate; bake at 350 degrees for 10-15 minutes or until lightly browned. Cool on wire rack. Cut fruit(s) of choice into bite-size pieces; layer on crust.

In blender, mix yogurt and cottage cheese until smooth; add pineapple and blend to desired consistency. Pour mixture over fruit. Sprinkle with coconut. Chill several hours before serving. Decorate with any combination of fruit slices. Yield: 12 servings.