1 envelope unflavored gelatin
1 1/4 c. orange juice
1/4 tsp. salt
1/3 c. honey
1 c. cottage cheese (sieved)
1 tsp. grated orange rind
1 egg
1 tbsp. lemon juice
1/2 c. cream or evaporated milk

Soften gelatin in 1/4 cup orange juice. Beat egg yolk slightly, add salt, honey and remaining orange juice. Cook in double boiler until custard consistency, stirring constantly. Add softened gelatin to hot custard and stir until dissolved. Add cottage cheese, lemon juice and grated rind and stir until well blended.

Cool and when mixture begins to thicken, fold in whipped cream or whipped evaporated milk and fold in beaten egg white. Pour into baked pie crust, Zwieback or graham cracker crust. Decorate with graham cracker crumbs, slivered almonds, coconut or any garnish desired. This recipe is of a fine texture and delicate flavor.