2 containers (32 oz. each) low-fat vanilla yogurt
1 c. confectioners' sugar

CRUST:

3/4 c. graham cracker crumbs
2 tbsp. butter, melted
1 tbsp. sugar

TOPPING:

2 ripe peaches, sliced thin
3 tbsp. apricot preserves
1/2 pt. fresh raspberries

Line large strainer with 3 layers of paper towels. Place strainer over a large bowl. Scrape yogurt into strainer. Cover and refrigerate at least 24 hours. Yogurt will become very thick.

Mix crust ingredients in a bowl. Press evenly over bottom of an ungreased springform pan. Cover and refrigerate until firm, at least 1 hour.

Mix drained yogurt and confectioners' sugar in a bowl. Spoon into chilled crust. Smooth surface with a rubber spatula. Cover and chill at least 2 hours, overnight if possible.

Run a knife between cheesecake and pan sides to loosen. Remove pan sides. Leave cheesecake on base.

Arrange peach slices on top in a circle around the edge. Melt preserves and brush over peaches. Mound raspberries in the center. Serve soon, or cover and refrigerate up to 1 day. Makes 8 servings.