2 env. unflavored gelatin
1/2 c. cold water
1 c. fresh lemon juice
Grated rind of 2 lemons
16 oz. plain lowfat yogurt
1 (14 oz.) can sweetened condensed milk
1 (14 oz.) pkg. frozen raspberries, strawberries, blueberries, defrosted
2 prepared graham cracker pie crusts
Whipped topping

Mix gelatin and water in small saucepan. Let stand 5 minutes to let gelatin soften. Add lemon juice and stir over low heat until gelatin dissolves. Add grated lemon rind, yogurt and sweetened condensed milk. Stir in 3/4 of package of berries, reserving remainder.

Cool 1/2 hour. Stir and pour into 2 pie shells. Cover and refrigerate 4 hours or overnight. To serve, garnish with reserved berries and whipped topping.