2 containers plain yogurt (local- Cultural Revolution)
1 graham cracker crust (9” round) or make your own*
2 tablespoon vanilla
1 cup honey (local)
2 bags frozen strawberries (local)
½ cup lemon juice
Strain yogurt in metal strainer layered with cheesecloth. Place weight on top of yogurt in cheesecloth. Place strainer over pot and refrigerate with weight for at least 4-6 hours.
Empty yogurt cheese out of cheesecloth and mix in ½ cup sugar and vanilla. Spread yogurt cheese evenly into a pie shell. In food processor pulse strawberries, 1/2 cup sugar and lemon juice until it forms a smooth paste. Spread raspberry paste on top of yogurt cheese and refrigerate at least 2 hours. Cut and serve.
*Graham cracker crust
Melt 1 ½ sticks butter over low heat. Add to 3 cups crushed graham crackers and mix well. Press into pie pan and either bake for 10 minutes at 4000 or chill until ready to fill.