2 c. shortbread cookie crumbs
1/2 c. finely chopped pecans
1/4 c. melted butter
1 qt. Bresler's Lite Raspberry Yogurt
1/2 tsp. ground cinnamon
2 pkgs. (10 oz. each) frozen raspberries in light syrup, thawed (reserve
liquid)
3 to 4 tbsp. orange-flavored brandy or liqueur
2 tbsp. sugar

Combine cookie crumbs, pecans and butter and stir to blend. Press into bottom and partially up sides of 9 inch springform pan. Bake at 350 degrees for 12 to 15 minutes. Cool, then chill about 10 minutes to set crust.

Meanwhile soften frozen yogurt until it can be stirred. Stir in cinnamon. Pour into prepared crust, smoothing top evenly. Cover and freeze.

For sauce, puree fruit and syrup in blender with brandy and sugar. Strain through fine mesh sieve to remove seeds. Chill sauce until ready to serve. Abut 30 to 45 minutes before serving, transfer pie from freezer to refrigerator. Cut into wedges and spoon sauce over each serving.