|Graham cracker crumbs||1 Cup (16 tbs), crushed|
|Unsalted butter/Margarine||3 Tablespoon, melted|
|Ground cinnamon||1⁄2 Teaspoon|
|Unflavored gelatin||15 Gram|
|Evaporated milk/Skim milk||1⁄2 Cup (8 tbs)|
|Neufchatel cream cheese||1 Pound (At Room Temperature)|
|Low fat plain yogurt||1 Cup (16 tbs)|
|Grated lemon rind||1 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Egg whites||3 Large|
1 Preheat the oven to 350° F.
Lightly grease a 9-inch spring form pan.
To prepare the crust: In a small bowl, combine the graham crackercrumbs, sugar, butter, and cinnamon.
Using yourfingers, press the mixture evenly onto the bottom and sides of the pan.
Bake for 10 minutes or until the crust is lightly colored.
2 Meanwhile, prepare the filling.
In a small heatproof bowl, sprinkle the gelatin over the milkand let soften for 5 minutes.
In an 8-inch skillet, bring 1/2 inch of waterto a simmer.
Place the bowl in the simmering water and stir until the gelatin is dissolved.
3 In a food processor or blender, whirl the cream cheese, yogurt, gelatin mixture, lemon rind, and vanilla, scraping down the sides if necessary, for 30 seconds or until smooth.
Transferthe mixture to a large bowl.
4 In a small heavy saucepan, combine the sugar with the water.
Bring the mixture to a boil over moderately high heat and cook, occasionally washing down the sides of the pan with a pastry brush dipped in cold water for 6 minutes or until a candy thermometer registers 240° For 1/4 teaspoon of the syrup dropped into a saucer of cold water forms a soft ball.
5 In a perfectly clean large bowl, beat the egg whites with an electric mixer set on high speed for 2 to 3 minutes or until they form soft peaks.
With the mixer running on medium-high, add the sugar syrup in a stream and beat for 4 to 5 minutes or until the mixture is cool and looks thickand glossy.
Fold the whites into the cheese mixture.
Pour the filling into the crust and chill, covered with plastic food wrap, for 3 to 4 hours or until firm.