Ingredients
1 Envelope unflavoured gelatine
1/4 c Orange juice
1/4 c Milk
1 Egg, separated
2/3 c 1% cottage cheese
2/3 c Yogurt cheese
7 tb Equal, sugar substitute
Grated rind of 1 orange
1 Corn Flake Pie Crust
1 c Fresh strawberries, halved
Method of Cooking
Smooth and so satisfying, no one will quess that this cheesecake is calorie and fat
trim. In 2 cup glass measure, sprinkle gelatin over orange juice. Microwave at HIGH
until gelatin dissolves. Stir in milk and egg yolk. Microwave at medium for 30-60
seconds, or until hot and slightly thickened. In food processor or blender, process
cottage cheese until smooth; stir in yogurt cheese, 4 tbsp Equal, and orange rind.
With food processor or blender running, add gelatine mixture and process just until
blended. Refrigerate until consistency of egg whites. In separate bowl, beat egg
white until soft peaks form. Add 2 tbsp Equal and beat until stiff peaks form. Fold
into cheese mixture. Pour into corn flake pie crust and refrigerate several hours until
set. Just before serving, toss strawberry halves with remaining 1 tbsp Equal. Arrange
on cheesecake. Cut into 6 wedges. Makes 6 servings.


Thanks
'Suzz'