| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes |
6 |
Servings |
INGREDIENTS
| 4 |
lg |
Graham crackers |
| 1 |
ts |
Margarine |
| 1 |
tb |
Unflavored gelatin |
| 1/2 |
c |
Cold water |
| 2 |
c |
Plain low fat yogurt |
| 2 |
tb |
Sugar substitute equivalent, divided |
| 1/2 |
c |
Iced water |
| 1 1/2 |
tb |
Grated lemon rind |
| 1 |
|
Egg white |
| 1/2 |
c |
Instant nonfat dry milk powder |
| 2 |
tb |
Fresh lemon juice |
| 1 1/2 |
ts |
Vanilla |
INSTRUCTIONS
Crush graham crackers to fine crumbs. Melt margarine in the bottom of 8 or
9 inch round cake pan. Spread margarine evenly over bottom of pan. Sprinkle
crumbs evenly on bottom only; press gently. Chill.
Soak gelatin in cold water. Heat over boiling water to dissolve gelatin.
Combine yogurt and half sweetener, beat at moderate speed with rotary
beaters, adding dissolved gelatin gradually.
Chill to consistency of unbeaten egg whites.
Combine iced water, lemon rind, egg white and dry milk in large bowl.
Add lemon juice, vanilla and rest of sweetener. Beat at high speed until
stiff. Fold into partially set yogurt; blend very well.
Spoon mixture on top of crumbs in pan.
Chill 4 hours or until set.
To unmold. loosen around edge of mold with thin knife right down to bottom
of pan. Invert and place hot cloth over pan. Remove cloth and lift pan from
mold..
Serving Ideas : garnish with cherries or strawberries
NOTES : Calories=104 with 2 grams fat
Recipe by: AOL Posted to TNT - Prodigy's Recipe Exchange Newsletter by
ctlindab@mail1.nai.net on Mar 23, 1997
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