1 c. heavy whipping cream, beaten to soft peak stage
2 eggs, separated
1 c. milk
2 env. unflavored gelatin
1 c. sugar
1/4 tsp. salt
3 c. creamed cottage cheese
1 tbsp. lemon juice
1 tsp. vanilla
1 tsp. grated lemon peel
1 can blueberry pie filling

In top of double boiler, beat egg yolks. Add milk, gelatin, sugar and salt. Heat and stir about 10 minutes, until gelatin is dissolved. Remove from heat and add 1 tsp. grated lemon peel. Set aside to cool.

Beat cottage cheese, lemon juice and vanilla until smooth. Add cooled gelatin mixture to this and refrigerate until thickened.

Fold stiff egg whites into mixture along with heavy whipped cream.

Pour into an 8 inch deep round pan. Spread blueberry filling over the top. Refrigerate overnight.