Arkansas Cheesecake

• 1 egg, separated
• 1/2 cup skim milk
• 1 pkg. gelatin
• 1/8 tsp. salt
• 1 tbsp. Equal (no substitute)
• 1-1/2 cup cottage cheese
• 1 tbsp. lemon juice
• 1 tsp. vanilla
• 6 tbsp. lite Cool Whip

1. Blend cottage cheese and cream in blender until very smooth (this can take some time).
2. Set aside.
3. Put egg yolk in top of double boiler; beat well and add milk.
4. Add gelatin and salt.
5. Cook over boiling water until gelatin dissolves and mixture thickens (about 10 minutes).
6. Remove from heat; add sugar substitute.
7. Cool.
8. Add cottage cheese, lemon juice and vanilla to cooled mixture.
9. Chill, stirring occasionally, until mixture mounds when dropped from a spoon.
10. Beat egg white until stiff.
11. Fold egg white and Cool Whip together into mixture.
12. Pour into Graham cracker crust or into pie plate and top with crumb topping.
13. Crumb Topping: Crush 2 graham crackers fine.
14. Mix with pinch of cinnamon and nutmeg.

egg, milk, gelatin, salt, equal, cottage cheese, lemon juice, vanilla

Taken from www.foodgeeks.com/recipes/3556 (may not work)