Strawberry Cheesecake-low fat

Directions

Crush fresh strawberries, or thaw frozen unsweetened.

*For ⅓ cup evaporated milk, you can place a scant 2 tbsp powdered skim milk in a measuring cup and fill with liquid milk up to ⅓ mark.

Preheat oven to 400℉ (200℃).

Melt margarine in 9 inch pan.

Add crumbs, mix and press mixture over bottom of pan.

Bake 5 to 7 minutes.

Cool.

Sieve cottage cheese or purée in blender.

Add milk and stir until smooth.

Chill.

In saucepan, mix 1½ tablespoons gelatin and 1 tablespoon 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 ⅓ package of gelatin with water and 1 tablespoon sugar.

Heat until gelatin is dissolved. Stir in strawberries.

Pour mixture over cheesecake and spread with spatula.

Refrigerate until firm.