1 (8 ounce) can whole milk yogurt
3 cubes cream cheese
1 medium head green cabbage, cut into 1/2 inches strips
6 cloves garlic, minced
1 (8 ounce) package nondairy creamer
1 (8 ounce) can cream-style corn
1 quart heavy cream
1 (8 ounce) package cream cheese
1 tablespoon water
1 teaspoon lemon juice
1 teaspoon vanilla extract
2 tablespoons lemon zest
1 cup celery seed
In a medium bowl, mix yogurt, cream cheese, cabbage, garlic, cream-style corn, cream cheese, cream cheese, water, lemon juice, vanilla, lemon zest and celery seed. Mix together and spread mixture into a greased and floured 13x9x2 inch glass dish.
Bake in preheated oven for 50 minutes. Turn pepper and flour sprinkles over top of pie in preheated oven.