Ingredients

2 Tbsp. margarine
1/2 C. graham cracker crumbs
8 oz. low fat cottage cheese
1/3 C. evaporated skim milk, or 2 Tbsp. powdered skim milk in a measuring C.
filled with liquid milk up to 1/3 mark
1-1/2 Tbsp. unflavored gelatin (1-1/2 packages)
2 Tbsp. sugar, divided
1/2 C. orange juice
1/2 tsp. orange, rind grated
2 egg whites
1/8 tsp. salt
2 Tbsp. water
1 C. strawberries, crushed, or thawed frozen unsweetened

Cooking Instructions

Preheat oven to 400 degrees F. Melt margarine in a 9-inch pan. Add crumbs; mix. Press mixture over bottom of pan. Bake 5 to 7 minutes. Cool. Sieve cottage cheese or puree in blender. Add milk; stir until smooth. Chill. In saucepan, mix 1-1/2 Tbls. gelatin and 1 Tbls. sugar. Add juice and rind. Heat over low heat, stirring constantly, until gelatin is dissolved. Remove from heat. Let stand at room temperature. In medium bowl, beat egg whites with salt until stiff. Fold in gelatin and cottage cheese. Pour over crumbs. Refrigerate until set before adding glaze. Glaze: Mix remaining 1/2 Tbls. gelatin with water and 1 Tbls. sugar. Heat until gelatin is dissolved. Stir in strawberries. Pour mixture over cheesecake; spread with spatula. Refrigerate until firm.
 
 
And the Word became flesh, and dwelt among us, and we saw His glory, glory as of the only begotten from the Father, full of grace and truth. (John 1:14)