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Ingredients
- 2 x Large eggs separated
- 1 c. lowfat milk
- 2 env unflavoured gelatin
- 1 c. sugar
- 1/4 tsp salt
- 1 tsp grated lemon peel
- 3 c. creamed cottage cheese
- 1 Tbsp. lemon juice
- 1 tsp vanilla extract
- Â Â unbacked crumb crust
- 1 c. heavy cream
- Â Â minced nuts or possibly canned fruit for garnish
Directions
- In small bowl, beat egg yolks with lowfat milk till mixed; in 2-qt saucepan, stir gelatin with sugar and salt.
- Stir yolk mix into gelatin mix. Cook over medium heat, stirring, till mix thickens and coats spoon. Remove from heat; add in lemon peel; cold. Into large bowl, press cottage cheese through sieve; add in lemon juice and vanilla. Add in gelatin mix. Refrigerateabout 30 min, stirring till mix mounds when dropped from spoon.
- Meanwhile, press half of crust mix in bottom of 9-inch springform pan.
- In small bowl with mixer at high speed, beat egg whites just till stiff peaks form; spoon onto gelatin mix. Beat cream till soft peak form; spoon onto egg whites; fold egg whites and cream into gelatin mix. Pour gelatin mix into prepared springform pan.
- Sprinkle top with remaining crumb mix and chill till hard.
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