Recipe - Refrigerator No-Cheese Cake

4 lg (2 One half x 2 1/2inches)
graham crackers
1 teaspoon Margarine
1 tablespoon Granulated gelatin
One half cup Cold water

2 cup Plain lowfat yogurt
Sugar substitute
equivalent to
1 tablespoon Sugar

One half cup Iced water
1 One half teaspoon Grated lemon rind
1 Egg white
One half cup Instant nonfat dry milk
2 tablespoon Fresh lemon juice
1 One half teaspoon Pure vanilla extract
Sugar substitute
equivalent to
1 tablespoon Sugar
3 Maraschino cherries,
halved, or 6
small strawberries for
garnish

Put crackers in a plastic bag and tie top; crush with a rolling pin
or jar to make fine crumbs. Melt margarine in the bottom of a 8 or
9inch round cake pan. Spread margarine evenly over bottom of pan.
Sprinkle crumbs evenly on bottom only; press gently. Chill in
refrigerator. Soak gelatin in cold water. Heat over boiling water
to dissolve the gelatin. Combine yogurt and first measure of
sweetener; beat at moderate speed with rotary beaters, adding
dissolved gelatin gradually. Chill until it is the consistency of
unbeaten egg whites. Meanwhile, place iced water, lemon rind, egg
white, and dry milk powder in a large bowl. Beat with rotary beaters
until soft peaks form. Add lemon juice, vanilla, and second measure
of sweetener. Beat at high speed until stiff. Fold into partially
set yogurt; blend very well. Spoon mixture on top of crumbs in pan.
Chill 4 hours or longer until set. To unmold, loosen around edge of
mold with thin spatula right down to bottom of pan. Place larger
plate upside down on top of mold. Turn plate and pan over; cover top
of pan for a few seconds with a hot cloth that has been run under hot
water and then rung out. Remove cloth and lift pan from mold. When
ready to serve, garnish with cherries or strawberries and cut into
six equal slices. 6