2    Envelopes plain gelatin

      6 tb Sugar

    1/4 ts Salt

      3    Eggs, separated

  1 1/2 c  Skim milk

      1 ts Grated lemon rind

      3 c  Creamed cottage cheese

      1 tb Lemon juice

      1 ts Vanilla

      6 tb Sugar

    1/3 c  Graham cracker crumbs

  Mix together gelatine, 6 TBSP sugar, and salt in top of double boiler. Beat
  together egg yolks and milk; add to gelatin mixture.  Place over boiling
  water and cook, stirring constantly until gelatine is dissolved and mixture
  thickens slightly (6 min app.)  Remove from heat and stir in lemon rind.
  Chill to unbeaten egg white consistency. While mixture is chilling, beat
  cottage cheese on high speed of electric mixer for 3 minutes (or press
  through sieve, or use food processor). Stir in lemon juice and vanilla.
  Fold in gelatine mixture. Beat egg whites until stiff, but not dry.
  Gradually add 6 TBSP sugar, and beat until very stiff. Fold gently into
  gelatine mixture. Turn into an 8 inch springform pan and sprinkle top with
  crumbs. Chill until firm. 10-12 servings of approximately 125 calories per
  serving.
  From the files of:  Melissa Mierau, Martensville, Sk