1 1/4 c zwieback toast crumbs
1/3 c margarine, melted
1/4 c cold water
3 ea large eggs, separated
1 1/2 ts grated lime peel
2 c thawed whipped topping
2 tb sugar
1 ea env. unflavored gelatin
1/4 c lime juice
1/2 c sugar
16 oz light neufchatel cheese,soft
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.
Posted by Sarah Gruenwald 12/96
