2 cups blueberries
2 cups crystallized ginger
2 cups cranberries
1 cup raspberries
3 raspberries, peeled and strained
3 tablespoons margarine
2 4 ounce packages cream cheese
4 egg yolks
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x4 inch pan pan.
In a large saucepan combine blueberries, ginger, cranberries, raspberries, nutmeg, sugar, oil, apricot preserves, chopped orange zest, orange zest and zest and lemon peel. Bring to a boil for 5 minutes, stirring constantly. Reduce heat to low. Cook until juice is absorbed, about 30 minutes. Remove from heat and pour into prepared pan.
Bake uncovered in preheated oven for 25 to 35 minutes, or until crust is golden brown. Cool completely before opening.
To make lemon yogurt: In a large saucepan combine cream cheese, eggs and 1 teaspoon lemon zest. Bring to a boil, stirring constantly. Remove from heat and stir lemon curd into blueberry mixture to make gelatin. Pour over moistened crust. Chill for at least 4 hours, or until chilled. Cut into strips.