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LOW CALORIE CHEESE CAKE 
2 envelopes unflavored gelatin
1/2 c. cold skim milk
1 c. skim milk, heated
Rind of 1 lemon
1 c. sugar
2 eggs, separated
1/4 tsp. salt
3 c. mild creamed cottage cheese
1 tsp. vanilla
1/3 c. graham cracker crumbs
1/8 tsp. each cinnamon and nutmeg

Sprinkle gelatin over cold milk in blender. Allow to stand while assembling remaining ingredients. Add boiling milk; cover and blend at low speed until gelatin dissolves. Add lemon rind, lemon, 3/4 cup sugar, egg yolks and salt. Cover and blend at high speed until rind is in very tiny pieces. Add cottage cheese and vanilla; cover and blend at high speed until smooth. Turn into bowl, chill, stirring occasionally, until mixture mounds slightly when dropped from spoon. Beat egg whites until stiff. Add remaining 1/4 cup sugar and beat until very stiff. Fold into gelatin mixture. Combine graham cracker crumbs with spices. Sprinkle half over 8 inch pan. Turn gelatin mixture into pan. Sprinkle remaining crumbs over top. Chill until firm.
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