1 c. graham cracker crumbs
2 tbsp. sugar
1/2 tsp. ground cinnamon
2 tbsp. butter, melted
2 tsp. vanilla extract
Vegetable cooking spray
1 env. unflavored gelatin
1/4 c. water
2/3 c. sugar, divided
1 tbsp. cornstarch
1/4 c. fresh lemon juice
1/4 c. fresh lime juice
1 tsp. grated lemon rind
1 tsp. grated lime rind
2 egg yolks
1/2 c. plain low-fat yogurt
2 tsp. vanilla extract
1/8 tsp. salt
4 egg whites
Lemon slice (optional)

Combine first 5 ingredients in a small bowl; stir well. Press into a 9 inch pie plate coated with vegetable cooking spray, reserving 1 tablespoon crumb mixture. Bake at 350 degrees for 10 minutes or until browned. Let cool on a wire rack.

Sprinkle gelatin over 1/4 cup water in a small bowl; set aside.

Combine 1/3 cup sugar and cornstarch in top of a double boiler; stir well. Stir in lemon juice and next 4 ingredients; cook over simmering water 8 minutes or until thickened, stirring constantly. Pour into a large bowl; stir in gelatin mixture, yogurt, vanilla, and salt. Let cool.

Beat egg whites (at room temperature) at high speed of an electric mixer until soft peaks form; gradually add remaining 1/3 cup sugar, beating until stiff peaks form. Fold 1/4 of egg white mixture into gelatin mixture; fold remaining egg white mixture into gelatin mixture. Spoon mixture into prepared crust and sprinkle reserved 1 tablespoon crumb mixture around edge. Chill 4 hours or until firm. Garnish with a lemon slice if desired. Yield: 8 servings (about 206 calories per serving).

Protein 4.7; fat 5.8; carbohydrate 33.5; cholesterol 69; iron 0.8; sodium 188; calcium 44.