1 Egg, seperated 1 1/2 c Cottage Cheese
1/2 c Skim Milk 1 tb Lemon Juice
1 pk Gelatin (envelope) 1 ts Vanilla
1/8 ts Salt 6 tb Lite Coolwhip
1 tb Equal (no substitute)
Take cottage cheese and cream in blender until very SMOOTH this is the
hard part. Set aside. Put egg yolk in top of double boiler beat well and
add milk. Add gelatin & 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. Pour into graham crust. Or pour into pie
plate and top with crumb topping.
Crumb Topping: crush 2 graham crackers fine. Mix with pinch of cinnamon and
nutmeg.
Calories (without topping or crust): 442 (Whole Pie!) Calories with Keebler
Graham Crust: 1402 (per serving 175 7 gr fat)
Yields
8 servings