1 1/4 c. zwieback toast crumbs
2 tbsp. sugar
1/3 c. butter, melted
1 env. unflavored gelatin
1/4 c. cold water
1/4 c. lime juice
3 eggs, separated
1/2 c. sugar
1 1/2 tsp. grated lime peel
2 (8 oz.) pkg. Light Neufchatel cheese, softened
Few drops green food coloring, optional
2 c. thawed frozen whipped topping

Combine crumbs, sugar and butter; press onto bottom of 9 inch springform pan. Bake at 325 degrees for 10 minutes. Cool.

Soften gelatin in water; stir over low heat until dissolved. Add juice, egg yolks, 1/4 cup sugar and peel; cook stirring constantly, over medium heat 5 minutes. Cool. Gradually add gelatin mixture to neufchatel cheese, mixing at medium speed on electric mixer until well blended. Stir in food coloring.

Beat egg whites until foamy; gradually add remaining sugar, beating until stiff peaks form. Fold egg whites and whipped topping into neufchatel cheese mixture; pour over crust. Chill until firm. Garnish with additional lime peel, if desired. 10-12 servings.