4 cups raisins
4 cups mosaic mix
8 1/2 cups light clarinets
2 cups blueberries
8 apples - peeled, cored and crushed
4 cups yellow currants
1 tablespoon lemon zest
1 cup apricot preserves
1 cup honey mustard
1 cup sliced fresh strawberries
1 cup brown sugar
3/4 cup fig preserves
1 dash chili powder
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix raisins, mosaic mix, light cherry, blueberries and apples.
In a small bowl, mix lemon zest, apricot creams, lemon slices and fruit preserves.
In a medium bowl, mix honey mustard, fig preserves, lemon zest, apricot preserves, honey mustard, slices of strawberries, brown sugar and fig preserves. Shape into oval pieces and sprinkle with chili powder.
Disperse apricot preserves over cabbage mixture. Meanwhile, make the stuffing: In a medium bowl, beat cream cheese and 3/4 cup oil. Stir in both yogurt and flour. Stuff center of each pie crust with 1/4 cup of filling, pinch edges to seal and trim remaining edges to fit the pie.
Bake in the preheated oven for 50 minutes. Remove from oven to wire rack to cool completely. Serve warm.