1 1/4 c. graham cracker crumbs
1 tbsp. butter, melted
2 tsp. sugar

Mix together. Press into a pie plate and microwave for 3 minutes.

FILLING:

64 oz. nonfat vanilla yogurt

Line colander with paper towels. Put the yogurt in the colander and put the colander into a large bowl. Drain for 12-24 hours. Then spoon the yogurt into a bowl and add:

Stir and put into the graham cracker crust. Chill. Garnish with fresh strawberries and glaze. Use the unsweetened strawberry fruit preserves heated for a glaze.