2 tbsp. butter
1/2 c. graham cracker crumbs
8 oz. low-fat cottage cheese
1/3 c. evaporated skim milk
2 env. unflavored gelatin, divided
2 tbsp. sugar, divided
1/2 c. orange juice
1/2 tsp. orange juice
1/3 tsp. grated orange rind
2 egg whites
1/8 tsp. salt
2 tbsp. water
1 c. fresh strawberries, crushed, or unsweetened frozen

1. Preheat oven to 400 degrees F.

2. Melt butter in 9 inch cake pan. Add crumbs, mix. Press mixture over bottom of pan. Bake 5 to 7 minutes. Cool.

3. Sieve cottage cheese or puree in blender. Add milk and stir until smooth. Chill.

4. In saucepan, mix 1 1/2 envelopes gelatin and 1 tablespoon sugar. Add juice and rind. Heat over low heat, stirring constantly until gelatin is dissolved. Remove from heat. Let stand at room temperature.

5. In medium bowl beat egg whites with salt until stiff.

6. Fold in gelatin and cottage cheese. Pour over crumbs. Refrigerate until set before adding glaze.

GLAZE:

1. Mix remaining gelatin (1/2 envelope) with water and 1 tablespoon sugar. Heat until sugar is dissolved. Stir in strawberries.

2. Pour mixture over cheesecake and spread with spatula.

3. Refrigerate until firm.

Yield: 8 wedges. Estimated nutrients per serving: Cal 128; Cho 15; Pro 8; Fat 4; Na 257; K 169.

1 envelope of gelatin equals 1 tablespoon; 1/2 equals 1 1/2 teaspoons.