Recipe#13227

Title: Cheesecake 01

rec.food.recipes archive

4 large graham crackers
 1 tsp margarine
 1 tbls granulated gelatin
 1/2 cup cold water
 2 cups plain low-fat yogurt
 1 1/2 packets sugar substitute
 1/2 cup iced water
 1 1/2 tsp grated lemon rind
 1 egg white
 1/2 cup instant non-fat milk powder
 2 Tbls fresh lemon juice
 1 1/2 tsp vanilla extract
 1 1/2 packets sugar substitute
 6 strawberries (garnish)
 Put crackers in plastic bag and tie the top. Crush with a rolling
 pin to make fine crumbs.  Melt margarine and spread evenly over
 bottom of 9" round cake pan.  Sprinkle cracker crumbs evenly over
 bottom only and press gently. Chill in refrigerator.  Soak gelatin
 in cold water; place in double boiler to dissolve gelatin.  Combine
 yogurt and first measure of sugar substitute and beat with mixer
 at moderate speed, adding dissolved gelatin gradually. Chill until
 it has the consistency of an unbeaten egg white.  Meanwhile, combine
 iced water, lemon rind, egg white and dry milk powder in bowl and
 beat with rotary beater until soft peaks form. Add lemon juice,
 vanilla and second measure of sugar substitute and beat at high
 speed until stiff. Fold into partially set yogurt mixture and blend
 very well. Spoon mixture on top of crumbs in pan and chill 4 or
 more hours or until set.  To unmold, loosen around edge of mold
 with thin spatula right down to bottom of pan. Turn large plate
 upside down and place on top of mold.  Turn plate and pan over and
 cover top of pan for a few seconds with a hot cloth.  Remove cloth
 and lift pan from mold. Garnish with strawberries.
 Serves 6