1 1/4  cups          zwieback toast crumbs
   2      tablespoons   sugar
     1/3  cup           margarine -- melted
   1      envelope      unflavored gelatin
     1/4  cup           cold water
     1/4  cup           lime juice
   3                    eggs -- separated
     1/2  cup           sugar
   1 1/2  teaspoons     grated lime peel
   2      packages      (8 oz.) Light Neufchatel cheese -- soft
                        Few drops green food coloring -- optional
   2      cups          frozen whipped topping -- thawed
  Combine crumbs, sugar and margarine; press onto bottom of 9 inch
 springform pa
n. Bake at 325 degrees for 10 minutes.  Cool.
  Soften gelatin in water; stir over low heat until dissolved.	Add juice,
 egg y
olks, 1/4 cup sugar and peel; cook stirring constantly, over medium heat 5
minu
tes.  Cool.  Gradually add gelatin mixture to neufchatel cheese, mixing at
medi
um speed on electric mixer until well blended.  Stir in food coloring.
  Beat egg whites until foamy; gradually add remaining sugar, beating until
 stif
f peaks form.  Fold egg whites and whipped topping into neufchatel cheese
mixtu
re; pour over crust.  Chill until firm.  Garnish with additional lime peel,
if 
desired.  10-12 servings.
busted by sooz