Cheesecake

Ingredients

• 2 envelopes unflavored gelatin 
• 3/4 cup sugar 
• 1/4 teaspoon salt 
• 2 medium eggs, separated 
• 1 cup skim milk 
• 1 teaspoon grated lemon rind 
• 3 cups cottage cheese, 
• 1 tablespoon lemon juice 
• 1 teaspoon vanilla 
• 1/2 cup ice-cold water 
• 1/2 cup nonfat dry instant milk 
• 1/3 cup graham crackers 
• 1/8 teaspoon cinnamon 
• 1/8 teaspoon nutmeg 

Method

Mix gelatin, sugar, and salt together thoroughly in the top of a double boiler. 
Beat together the egg yolks and 1 cup skim milk. Add to gelatin mixture and cook over boiling water stirring constantly until 
gelatin is thoroughly dissolved, about 8 minutes. Remove from heat; add the grated lemon rind; cool. Beat cottage cheese with electric beater until well blended. Stir in gelatin mixture; add lemon juice and vanilla. Chill, stirring occasionally until mixture mounds slightly when dropped 
from a spoon. Fold in the egg whites, stiffly beaten. Beat the ice-cold water and the nonfat milk together until stiff and mixture 
stands in peaks. Fold into gelatin mixture. 
Turn into a 9 inch pan and sprinkle with a mixture of graham cracker crumbs, 
cinnamon and nutmeg. Chill until firm 

Yields: 16 servings 
Individual Serving: 1 3/4 inch wedge = 115 calories