Lo-Cal Lemon Cheesecake

• 2 envelopes unflavored gelatin
• 3/4 c. sugar
• 2 eggs, separated
• 1 1/2 c. skim milk
• 1 1/2 Tbsp. lemon juice
• 1 1/2 tsp. lemon peel, grated
• 3 c. low-fat creamed cottage cheese
• 1/3 c. graham cracker crumbs
• 1/4 tsp. ground cinnamon
• 1/8 tsp. ground nutmeg

1. Combine gelatin and 1/2 cup sugar in medium saucepan.
2. Beat egg yolks with 1 cup milk and add to gelatin.
3. Stir over low heat until gelatin dissolves (about 5 minutes).
4. Add remaining 1/2 cup milk, lemon juice and peel.
5. Beat cottage cheese until smooth. Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon.
6. Beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar and beat until stiff.
7. Fold in cheese mixture.
8. Mix graham cracker crumbs, cinnamon and nutmeg.
9. Sprinkle on top of cheesecake.
10. Chill for at least 3 hours.

unflavored gelatin, sugar, eggs, milk, lemon juice, lemon peel, lowfat creamed cottage cheese, graham cracker crumbs, ground cinnamon, ground nutmeg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1015890 (may not work)