12 zwieback, finely crushed
2 tbsp. butter, melted
1/4 tsp. ground nutmeg
3/4 c. sifted powdered sugar
1/4 c. unsweetened cocoa
1 env. unflavored gelatin
2 egg whites
1 1/4 oz. env. dessert topping mix
1/4 c. skim milk

Spray an 8 inch springform pan. In bowl combine crumbs, butter and nutmeg. Reserve 2 tablespoons. Press remaining crumbs on bottom of pan. Chill.

In saucepan, stir sugar, cocoa and gelatin. Stir in 1 1/4 cups cold water. Cook and stir over low heat until all is dissolved. Chill until partially set.

In large bowl, combine gelatin mixture and egg whites. Beat on high speed until light and fluffy.

Prepare dessert topping mix according to package instructions, except use 1/2 skim milk. Fold into gelatin mixture. Spoon onto crust. Top with reserved crumbs. Freeze until firm. Remove from freezer 15-20 minutes before serving. Serves 10.