1 tbsp. butter, room temperature
1/3 c. graham cracker crumbs
2 env. unflavored gelatin
1/3 c. cold water
2 eggs, separated
1 c. skim milk
1 lb. lowfat pot-style uncreamed cottage cheese
Artificial sweetener equivalent to 24 tsp. sugar
1 tbsp. grated orange rind
1/8 tsp. salt
1 c. pressurized low-calorie or reg. whipped cream
Garnish (optional) Navel orange slices Fresh mint leaves Sugared grapes

1. Grease bottom and sides of 8 inch springform pan with butter. Reserve 2 tablespoons crumbs for top of cheesecake; sprinkle inside of pan with remaining crumbs. Refrigerate 1 hour, or freeze 20 minutes.

2. Sprinkle gelatin over cold water in small bowl; set aside to soften, 5 minutes.

3. Beat yolks in top of double boiler until well combined. Stir in the milk. Cook over hot, not boiling, water, stirring constantly, until mixture thickens and lightly coats back of spoon, 8-10 minutes. Remove from heat and stir in gelatin mixture until the gelatin is completely dissolved.

4. Combine cottage cheese, artificial sweetener and orange rind in container of electric blender or food processor; whirl until smooth puree.

5. Combine egg yolk and cheese mixtures in large bowl. Refrigerate until slightly thickened, about 20 minutes.

6. Beat together egg whites and salt in medium-size bowl until stiff but glossy peaks form. Gently fold whites into chilled cheese mixture.

7. Fill 1 cup measure with pressurized whipped cream; fold into cheese mixture. Spoon into prepared pan. Refrigerate 4 hours or until set.

8. To serve, remove sides of springform pan. Using fingers, press reserved 2 tablespoons graham cracker crumbs around outer edge of cheesecake. If you wish, garnish top with orange slices, fresh mint leaves and grapes.