1. For the pastry: In a medium saucepan over medium heat, combine the vanilla yogurt, 1/4 cup of sugar, butter and salt. Heat until the butter melts. Remove from the heat and cool to 105 to 115F.

2. In a large bowl, combine the remaining 1/2 teaspoon of sugar with the warm water. Sprinkle the yeast on the water and let stand 5 to 10 minutes, or until the yeast foams. Add the yogurt mixture and eggs. Gradually add the flour (dough will be soft). Cover tightly and refrigerate at least 8 hours.

3. For the filling: In a medium bowl, combine the cream cheese, sugar, egg and vanilla extract. Set aside.

4. For the icing: In a medium bowl, combine the confectioners' sugar, milk, vanilla extract, butter and cream cheese. Set aside.

5. Have ready a large baking sheet that has been lightly greased or lined with parchment paper.

6. To assemble, divide the dough into 2 equal portions. Turn each portion out onto a heavily floured surface and knead 4 or 5 times. Roll each portion into a 12-x-8-inch rectangle. Spread half of the cream cheese filling over each rectangle, leaving a 1/2-inch margin around the edges. Spread half of the blueberry pie filling over the cream cheese filling, leaving a 1-inch margin around the edges. Carefully roll up the dough, jellyroll fashion, starting at the long side; pinch the seam and ends to seal. Place the loaves, seam side down, on the baking sheet. Make 6 equally spaced X-shape cuts across the top of each loaf. Brush melted butter over the top of each loaf. Cover and let rise in a warm place (85F), free from drafts, about 1 hour or until doubled in bulk.

7. Preheat the oven to 375F. Bake for 15 to 20 minutes, or until loaves start to turn golden brown.

8. While the loaves are hot, brush with more melted butter. When they have cooled a little but are still warm, drizzle half of the icing over each loaf in a pleasing pattern and top each with half of the slivered almonds.

This recipe is adapted from two recipes in Taste of Home and Southern Living magazines.