Arkansas Cheesecake (Low-Cal)
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INGREDIENTS 1 Graham Cracker Crust, if desired
Crumb Topping
1 egg, separated
½ cup skim milk
1 package unflavored gelatin
1/8 teaspoon salt
1 tablespoon sugar substitute
1-½ cups cottage cheese
1 tablespoon lemon juice
1 teaspoon vanilla
6 tablespoons Cool Whip LitePut cottage cheese in blender and cream until very SMOOTH. Set aside.
Put egg yolk in top of double boiler, beat well and add milk. Add gelatin and salt. Cook over boiling water until gelatin dissolves and mixture thickens (about 10 minutes). Remove from heat, add sugar substitute. Cool.
Add cottage cheese, lemon juice and vanilla to cooled mixture. Chill, stirring occasionally, until mixture mounds when dropped from a spoon.
Beat egg white until stiff. Fold egg white and Cool Whip together into mixture.
If using Graham Cracker crust, pour into prepared crust and chill. If not, pour into pie plate and top with crumb topping.
CRUMB TOPPING - Crush 2 graham crackers fine. Mix with pinch of cinnamon and nutmeg.