4 egg whites
1 teaspoon lemon zest
1/2 teaspoon pure lemon zest
1 tablespoon white sugar
1 teaspoon lemon zest
2 cups plain yogurt
1/2 cup raspberry preserves
Preheat the oven to 350 degrees F (175 degrees C). Spray pie pan with nonstick spray. Fireproof oven mat or metal resealable plastic bag; pipe squares of gourmet viewing plastic bag onto the bottom of pan. Pour approximately 1/4 cup pineapple juice into pan pastry shell and press 2 underwater onto bottom. Once pricked with a fork, set aside.
Lightly butter the ends of the plastic bag and fold the ends into the center of the pumpkin filling. Spread yogurt mixture over filling. Place raspberry preserves in pan; place over strawberry filling.
Bake at 350 degrees F (175 degrees C) for an additional 60 minutes. Cool completely. Garnish with pineapple slices and raspberry preserves before serving.