500g. of Liberté Cream Cheese

¾ cup of sugar

½ cup of Liberté 2% Greek Strawberry Yogourt

¾ cup of sliced strawberries

2 eggs

1 Graham crust pie from the store

1 tbsp of powedered sugar (if desired, for presentation)

1.       Preheat oven to 375°F

2.       Mix Cream Cheese, sugar and eggs in a large bowl.

3.       Whip until a creamy and smooth texture.

4.       Pour half of the cake mix on the Graham crust pie.

*Steps 5 to 7 are esthetic only. This is the same technique that decorating a millefeuille.

5.       Pour half the quantity (_1/4 cup) of Greek Yogourt into four stripes and turn them into a design with a knife.

6.       Add the other half of the cake mix.

7.       Pour the balance of the yogourt and repeat the design.

*Leave 1 cm around the edge from the top of the crust to prevent overflow.

      8.       Bake 50 minutes approximately (baking time depends on your texture preference).

9.       Chill in the refrigerator for a minimum of four hours before serving.

10. Add the sliced strawberries on top.

11.   Sprinkle the cake with powdered sugar if desired.