1 (17 oz.) pkg. refrigerated ready to slice sugar cookie dough
2 c. vanilla yogurt
2 lg. eggs, lightly beaten
1/4 c. each flour, sugar & freshly squeezed lemon juice
1/2 tsp. grated lemon peel
4 c. assorted fresh fruit: strawberries, blueberries, grapes, plums and cantaloupe
4 tsp. cornstarch
3/4 c. water

Spread out dough. Bake at 400 degrees for 10 minutes. Mix yogurt, eggs, flour and lemon peel. Spread on crust. Top with fruit. Mix cornstarch and sugar in small saucepan. Stir in water, mixing over medium heat until it boils and thickens. Stir in lemon juice. Brush glaze over fruit. Chill. Serves 10.