Recipe - Low-Cal Cheesecake

2 Envelopes plain gelatin
6 tablespoon Sugar
One fourth teaspoon Salt
3 Eggs, separated
1 One half cup Skim milk
1 teaspoon Grated lemon rind
3 cup Creamed cottage cheese
1 tablespoon Lemon juice
1 teaspoon Vanilla
6 tablespoon Sugar
1/3 cup Graham cracker crumbs

Mix together gelatine, 6 TBSP sugar, and salt in top of double boiler. Beat
together egg yolks and milk; add to gelatin mixture. Place over boiling
water and cook, stirring constantly until gelatine is dissolved and mixture
thickens slightly (6 min app.) Remove from heat and stir in lemon rind.
Chill to unbeaten egg white consistency. While mixture is chilling, beat
cottage cheese on high speed of electric mixer for 3 minutes (or press
through sieve, or use food processor). Stir in lemon juice and vanilla.
Fold in gelatine mixture. Beat egg whites until stiff, but not dry.
Gradually add 6 TBSP sugar, and beat until very stiff. Fold gently into
gelatine mixture. Turn into an 8 inch springform pan and sprinkle top with
crumbs. Chill until firm. 1012 servings of approximately 125 calories per
serving.

From the files of: Melissa Mierau, Martensville, Sk