Preparation:
Take cottage cheese and cream in blender 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. 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. |
