Arkansas Cheesecake Recipe

• 1 x egg -- separated
• 1/2 c. skim lowfat milk
• 1 pkt gelatin pwdr, unsweetened -- (envelope)
• 1/8 tsp salt
• 1 Tbsp. equal -- (no substitute)
• 1 1/2 c. cottage cheese
• 1 Tbsp. lemon juice
• 1 tsp vanilla
• 6 Tbsp. cold whip lite(r)
• 2 med graham crackers -- crushed
• 1 dsh cinnamon
• 1 dsh nutmeg

1. Take cottage cheese and cream in blender till very SMOOTH (this is the hard part).
2. Set aside.
3. Put egg yolk in top of double boiler beat well and add in lowfat milk.
4. Add in gelatin & salt.
5. Cook over boiling water till gelatin dissolves and mix thickens.
6. (about 10 min) Remove from heat, add in sugar substitute.
7. Cold.
8. Add in cottage cheese, lemon juice and vanilla to cooled mix.
9. Chill, stirring occasionally, till mix mounds when dropped from a spoon.
10. Beat egg white till stiff.
11. Fold egg white and cold-whip together into mix.
12. Pour into graham crust, or possibly pour into pie plate and top with crumb topping.
13. Crumb Topping: crush 2 graham crackers fine.
14. Mix with healthy pinch of cinnamon and nutmeg.
15. This recipe comes from the Official cook of the Governor's mansion in Little Rock, Arkansas.
16. It takes a little work, especially getting all the lumps out of the cottage cheese.
17. It is well worth the effort though, anything is worth it for cheesecake!

egg, milk, pwdr, salt, cottage cheese, lemon juice, vanilla, cold whip liter, crackers, cinnamon, nutmeg

Taken from cookeatshare.com/recipes/arkansas-cheesecake-69384 (may not work)