2 tbsp. gelatin
1 c. sugar
1/4 tsp. salt
2 eggs, separated
1 c. milk
1 1/2 c. blueberries
1 1/2 tsp. grated lemon rind
1 1/2 lbs. cottage cheese
1 tbsp. lemon juice
1 tsp. vanilla
1 c. cream, whipped
Lady fingers to line 9" spring form pan

TOPPING:

2 tbsp. cornstarch
1/2 c. sugar
1/2 c. water
1 c. blueberries
1 tsp. grated lemon rind

1. Mix the gelatin, sugar and salt together in the top of a double boiler.

2. Beat egg yolks and milk together and add to the gelatin mixture. Blend well. Add the blueberries and cook over boiling water until gelatin is dissolved.

3. Remove from heat. Add lemon rind and cool.

4. Sieve the cottage cheese through a fine strainer and add to the blueberry mixture. Add lemon juice and vanilla and mix well. Chill until mixture is slightly thickened.

5. Beat egg whites until stiff and fold into blueberry mixture. Fold in whipped cream.

6. Line the bottom of a 9" spring form pan with the lady fingers. Pour in mixture and chill until firm.

7. To make topping. combine cornstarch and sugar. Add water and mix until smooth. Add blueberries and lemon rind and cook until thickened and clear. Cool.

8. Remove rim from spring form pan, spread topping over the cake and serve. Serves 10.