2 (3 oz.) pkg. cream cheese, cut up
1 (3 oz.) pkg. black cherry Jello
1/2 c. water
2 egg yolks, slightly beaten
1 (8 oz.) plain yogurt
1/4 tsp. ground nutmeg
2 egg whites
2 tbsp. sugar
1 (16 oz.) can pitted dark sweet cherries, drained & halved
1 graham cracker pie shell
Unsweetened whipped cream

In a saucepan, combine cream cheese, cherry gelatin, water and beat egg yolks. Cook and stir about 6 minutes, or until the gelatin is dissolved and the mixture is slightly thickened. Remove from heat. Beat the yogurt and nutmeg into the gelatin mixture until the mixture is smooth. Chill to the consistency of corn syrup, stirring occasionally.

Meanwhile, wash beaters thoroughly. Beat the egg whites until soft peaks form; gradually add the sugar, beating until stiff peaks form. When the gelatin is the consistency of unbeaten egg whites (partially set), fold the egg whites into the gelatin mixture.

Fold the drained cherries into the gelatin mixture; chill until the mixture mounds when spooned. Turn into the graham cracker pie shell. Chill at least 3 hours, or until set. If desired, garnish with whipped cream. Makes 8 servings.