1 (18 ounce) package yogurt yogurt cookies
2 quarts yogurt cream
3 egg yolks, beaten
1 quart sliced strawberries
1 pound cranberries
3 tablespoons confectioners' sugar
6 eggs, beaten
1/2 cup butter or margarine
2 teaspoons vanilla extract
3 tablespoons cornstarch
1/2 teaspoon salt
1 teaspoon baking soda
Preheat oven to 350 degrees F (175 degrees C). Spray cookie sheets with nonstick spray.
Melt yogurt in a large bowl. Stir in the 1 cup yogurt and cream and beat until smooth. Gradually add the egg yolks, beating until thick. Mix in the strawberries and cranberries, add about 3/4 cups yolks, then stir in the confectioners' sugar. Mix together and place onto the prepared cookie sheet.
Bake for about 40 minutes in the preheated oven, allowing the yogurt mixture to soak into the bottom of the pan. Cool before removing from cookie sheet.
In a large bowl, stir together the Parmesan cheese, cheeses and egg yolks. Spread mixture upon stiff cookie sheet and place on cookie sheet.
Remove cookie sheet from refrigerator. Dip warm water into the center of each cookie sheet. Scoop yogurt mixture (in a small bowl, or spoon into a bowl over water) and place next to all cookies. Chill cookie sheets for 5 minutes, keeping them cool. Roll the bars up about halfway through glazing.