How to make it

  • Preheat oven to 375.
  • In lightly greased pie plate combine crumbs, sugar and butter.
  • Press evenly on bottom and up side then bake 5 minutes and cool.
  • In medium saucepan combine juice and gelatin then let stand 5 minutes.
  • Add 1/3 cup sugar and heat over medium heat stirring to dissolve gelatin.
  • In blender or food processor puree 4 plums then add puree and berries to gelatin mixture.
  • Refrigerate until mixture begins to set about 1 hour then stir yogurt into fruit mixture.
  • In large bowl beat egg whites until frothy.
  • Gradually add cream of tartar and remaining sugar then beat until stiff peaks form.
  • Gently fold egg whites into fruit mixture so as not to reduce volume.
  • Spoon into crust and refrigerate 4 hours or overnight.
  • Thinly slice remaining 2 plums and garnish top of pie.

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