1 env. unflavored gelatin
1/2 c. sugar
1/8 tsp. salt
1 egg, separated
1/2 c. milk
1/2 tsp. grated lemon peel
1 1/2 c. creamed cottage cheese
1 1/2 tsp. lemon juice
1/2 tsp. vanilla extract
1/2 c. heavy or whipping cream
Unbaked graham cracker crumb crust

In medium saucepan, stir gelatin with sugar and salt. In small bowl, beat the egg yolk with milk until mixed; stir into the gelatin mixture. Cook while stirring over medium heat until mixture thickens and coats spoon. Remove from heat; add lemon peel and cool.

Press cottage cheese through sieve into a large bowl. Stir in lemon juice, vanilla and gelatin mixture. Refrigerate, stirring often, 30 minutes or until mixture mounds slightly when dropped from spoon.

Meanwhile, press 1/2 crust in bottom of springform pan. In a small bowl, with mixer at high speed, beat egg whites just until stiff peaks form; spoon onto gelatin mixture. In the same bowl, beat cream until soft peaks form; spoon onto gelatin mixture.

With rubber spatula, fold egg whites and whipped cream into mixture; pour into pan. sprinkle with remaining crumb mixture and chill until firm. Remove from pan by removing side. With large spatula, loosen cake from pan bottom; slide onto plate. Garnish with fruit or nuts, if you wish.

Serves 6.