2 env. unflavored gelatin
1/2 c. sugar
1/2 tsp. granulated noncaloric sweetener
1/8 tsp. salt
2 eggs
1 c. skim milk
2 tsp. grated lemon rind
1 lb. cottage cheese
1 c. yogurt
1 tsp. vanilla
1/2 c. nonfat dry milk powder
1/2 c. ice water
2 tbsp. lemon juice
2 tbsp. graham cracker crumbs
Dash ground mace

Mix the gelatin, 1/4 cup sugar, sweetener and salt in a double boiler. Add the egg yolks and skim milk. Stir just to mix. Cook about 5 minutes, until the gelatin is dissolved, stirring constantly. Remove from heat and add lemon rind. Cool to room temperature. Rub the cottage cheese through a sieve; stir in the yogurt and vanilla. Fold into the gelatin mixture and chill.

Beat the dry milk with 1/2 cup ice water with a rotary beater until thickened. Add lemon juice and continue to beat until consistency of whipped cream. Fold this into the cheese mixture.

Beat the egg whites until frothy; gradually add the remaining sugar and continue to beat until thick shiny peaks form. Fold this into the cheese mixture and chill slightly. Turn into a 9 inch slip-bottom pan. Sprinkle top with the crumbs mixed with mace. Chill for about 2 hours, until firm. Serves 12.

APRICOT CHEESECAKE
1 (1 lb.) can apricots
1 tbsp. cornstarch
1/3 c. sugar
1/8 tsp. grated lemon rind

Prepare cheesecake according to above recipe. In a pot combine ingredients and cook until mixture thickens. Cool. Spread over cool cheesecake. Refrigerate until set. Yields: one 9 inch cake.

BLUEBERRY CHEESECAKE:

Replace 1 pound can of apricots in Apricot Cheesecake Recipe with 1 (1 pound) can of blueberries.