Strawberry Yogurt Torte
|Pastry for double crust pie||1|
|Strawberry yogurt||1 Cup (16 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Sliced fresh strawberries||2 Cup (32 tbs)|
|Canned crushed pineapple||8 1⁄2 Ounce, well drained (1 Can)|
|Frozen whipped dessert topping||2 1⁄4 Ounce, thawed (1/2 Of A 4 1/2 Ounce Container)|
Prepare pastry; divide into three equal parts.
Roll each portion to 1/8 inch thickness.
Using a pastry wheel, trim each portion to an 8-inch circle.
Place pastry circles on baking sheets; prick.
Bake in 450° oven for 8 to 10 minutes or till lightly browned.
For filling, combine yogurt and sugar; mix well.
Fold in strawberries, pineapple, and dessert topping.
Place one baked pastry circle on serving plate.
Top with half of the filling; add another pastry circle.
Top with remaining filling.
Place remaining pastry circle atop the filling.
Top with additional strawberry yogurt and strawberries, if desired.
Chill at least 30 minutes.
(An electric knife makes cutting into serving-size pieces easier.)