1 1/4 c  Zwieback Toast Crumbs               3 ea Large Eggs, Separated
      2 tb Sugar                             1/2 c  Sugar
    1/3 c  Margarine, Melted               1 1/2 ts Grated Lime Peel
	    1 ea Env. Unflavored Gelatin	    16 oz Light Neufchatel
      Cheese,Soft
    1/4 c  Cold Water                          2 c  Thawed Whipped Topping
    1/4 c  Lime Juice                     
  Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring-
  form pan.  Bake at 325 degrees F., 10 minutes.  Cool.
  Soften gelatin in water, stir over low heat until dissolved.  Add juice,
  egg yolks, 1/4 c sugar and peel; cook, stirring constantly, over medium
  heat 5 minutes.  Cool.  Gradually add gelatin mixture to the softened Light
  Neufchatel cheese, mixing at medium speed on electric mixer, until well
  blended.  Stir in a few drops of green food coloring, if desired.  Beat egg
  whites until foamy; gradually add remaining sugar, beating until stiff
  peaks form  Fold egg whites and whipped topping into neufchatel cheese
  mixture, pour over crust.  Chill until firm.  Garnish with additional lime
  peel, if desired.
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