I didn't use the yogurt topping, since aerated whipped cream is actually 0 points. Also, I screwed up the crust (I didn't have a frozen one, so I made one from scratch and used too much margarine), but it didn't affect the dessert. I LOVE the filling. I can imagine using the filling in a parfait dessert, without the crust at all. Am wondering if reducing the amount of sugar/water would be OK?