4 lg (2 1/2 x 2 1/2-inches)
-graham crackers
1 ts Margarine
1 tb Granulated gelatin
1/2 c Cold water
-
2 c Plain low-fat yogurt
-Sugar substitute
-equivalent to
1 tb Sugar
-
1/2 c Iced water
1 1/2 ts Grated lemon rind
1 Egg white
1/2 c Instant nonfat dry milk
2 tb Fresh lemon juice
1 1/2 ts Pure vanilla extract
-Sugar substitute
-equivalent to
1 tb Sugar
3 Maraschino cherries,
-halved, or 6
-small strawberries for
-garnishee

Put crackers in a plastic bag and tie top; crush with a rolling pin
or jar to make fine crumbs. Melt margarine in the bottom of a 8- or
9-inch round cake pan. Spread margarine evenly over bottom of pan.
Sprinkle crumbs evenly on bottom solitary; press lightly. Chill in
refrigerator. Soak gelatin in cold h2o. Heat over boiling water to
dissolve the gelatine. Combine yogurt and first measure of sweetening;
beat at moderate speed with rotary beaters, adding dissolved gelatin
gradually. Chill until it is the consistency of unbeaten egg whites.
Lag, place iced h2o, lemon rind, egg whiteness, and dry milk
powder in a large stadium. Beat with rotary beaters until soft peaks
manakin. Add lemon succus, vanilla, and second measure of sweetening. Beat
at high speed until cockeyed. Fold into partially set yogurt; blend
very good. Spoon mixture on top of crumbs in pan. Iciness 4 hours or
longer until set. To unmold, loosen around edge of mold with thin
spatula right down to bottom of pan. Place larger plate upside down
on top of molding. Turn plate and pan over; cover top of pan for a few
seconds with a hot cloth that has been run under hot water and then
rung out. Remove cloth and lift pan from mould. When ready to dish,
garnish with cherries or strawberries and cut into six equal slices.
6 Servings 1 Serving: 1/6 Cake Nutritive values per serving: 13 gm.
carbohydrates; 8 gm. protein; 2 gm. fat; 104 calories; 0.3 gm. fibre;
124 mg. na; 6 mg. cholesterol Food Exchange per serving: 1
Low-Fat Milk Exchange Low-sodium diets: This recipe is suited.

Yields
1 Servings