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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
-garnish
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 only; press gently. Chill in
refrigerator. Soak gelatin in cold water. Heat over boiling water
to dissolve the gelatin. Combine yogurt and first measure of
sweetener; beat at moderate speed with rotary beaters, adding
dissolved gelatin gradually. Chill until it is the consistency of
unbeaten egg whites. Meanwhile, place iced water, lemon rind, egg
white, and dry milk powder in a large bowl. Beat with rotary beaters
until soft peaks form. Add lemon juice, vanilla, and second measure
of sweetener. Beat at high speed until stiff. Fold into partially
set yogurt; blend very well. Spoon mixture on top of crumbs in pan.
Chill 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 mold. 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 mold. When
ready to serve, 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. fiber; 124 mg. sodium; 6 mg. cholesterol Food
Exchange per serving: 1 Low-Fat Milk Exchange Low-sodium diets: This
recipe is suitable.
Yields
1 Servings
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