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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 10 |
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Directions: 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.
| Ingredients:
1 1/4 Cup(s) zwieback toast crumbs 3 ea large eggs, separated
2 Tablespoon(s) sugar 1/2 c sugar
1/3 Cup(s) margarine, melted 1 1/2 ts grated lime peel
1 env. unflavored gelatin 16 oz light neufchatel cheese,soft
1/4 Cup(s) cold water 2 c thawed whipped topping
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