Strawberry Cheesecake

2 tbsp margarine
1/2 cup graham cracker crumbs
8 oz low-fat cottage cheese
1/3 cup evaporated skim milk *
1 1/2 tbsp unflavored gelatin, (1 1/2 pk)
2 tbsp sugar, divided
1/2 cup orange juice
1/2 tsp orange, rind grated
2 egg, whites
1/8 tsp salt
2 tbsp water
1 cup strawberries, crushed


Crush fresh strawberries, or thaw frozen unsweetened. For 1/3
cup evaporated milk, you can place a scant 2 tb. powdered skim milk in a
measuring cup and fill with liquid milk up to 1/3 mark.

Preheat oven to 400 F. Melt margarine in 9 inch pan. Add crumbs, mix.
Press mixture over bottom of pan. Bake 5 to 7 minutes. Cool.

Sieve cottage cheese or puree in blender. Add milk and stir until smooth.
Chill.

In saucepan, mix 1 1/2 tb gelatin and 1 tb sugar. Add juice and rind. Heat
over low heat, stirring constantly until gelatin is dissolved. Remove from
heat. Let stand at room temperature.

In medium bowl beat egg whites with salt until stiff. Fold in gelatin and
cottage cheese. Pour over crumbs. Refrigerate until set before adding
glaze.

GLAZE Mix remaining gelatin (1/2 Tb) with water and 1 tb sugar. Heat until
gelatin is dissolved. Stir in strawberries. Pour mixture over cheesecake
and spread with spatula. Refrigerate until firm.

1/8 recipe, 120 calories, 1/2 starch, 1 lean meat, 1/2 fruit exchange

7.8 gm protein, 4.1 gm fat, 13.4 gm carbohydrate, 253.6 mg sodium, 207.2
mg potassium, 1.2 gm fiber, 3 mg cholesterol.

Source: Am. Diabetes Association, Family Cookbook Vol 1.

Can't wait to try this. Thanks for taking the time to post the recipe!