No-Bake Cheese Cake

• 1½ cups skimmed milk
• 2 envelopes unflavored gelatin
• ¼ cup lemon juice
• 3 cups creamed cottage cheese (1½ lbs.)
• 2 eggs, separated
• ¼ cup sugar
• 1 tsp. vanilla extract
• ¼ tsp. salt
• ½ cup graham cracker crumbs

Early in day. In small saucepan into ¼ cup milk sprinkle gelatin, let stand a few minutes to soften. Cook over low heat, stirring constantly until gelatin is dissolved. In medium bowl, stir gelatin mixture and remaining 1¼ cups milk set aside.

In covered electric blender container, blend lemon juice egg yolks, cottage cheese, ¾ cup sugar, vanilla extract and salt until smooth. Stir into gelatin mixture until well combined, refrigerate until mixture mounds slightly when dropped from spoon (about 30 min.)

In bottom of 8″ spring form pan, evenly sprinkle half of graham cracker crumbs. In small bowl with mixer at high speed, beat egg whites until foamy gradually add ¼ cup sugar and beat until stiff. Glossy peaks form, into pan and sprinkle remaining graham cracker crumbs over top. Refrigerate 3 to 4 hours until firm. Makes 16 servings.