|Unflavored gelatin||2 Tablespoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Reliquified non fat dry milk/Skim milk||1 Cup (16 tbs)|
|Grated lemon peel||1 Teaspoon|
|Cream style cottage cheese||24 Ounce, undrained and sieved (2 Cartons, 12 Ounce Each Or 3 Cups)|
|Lemon juice||1 Tablespoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Nonfat dry milk||1⁄2 Cup (8 tbs)|
|Ice water||1⁄2 Cup (8 tbs)|
|Fine graham cracker crumbs||1⁄3 Cup (5.33 tbs)|
Thoroughly mix gelatin, 1/2 cup sugar, and salt.
Beat together egg yolks and milk; add to gelatin mixture and cook over low heat, stirring constantly, just until gelatin is dissolved.
Remove from heat; add lemon peel; cool.
Stir in cottage cheese, lemon juice, and vanilla.
Chill, stirring occasionally, till mixture mounds.
Beat egg whites till soft peaks form; gradually add 34 cup sugar and beat to stiff peaks.
Combine dry milk and ice water; whip till stiff peaks form.
Fold egg whites and whipped milk into gelatin mixture.
Combine cracker crumbs and spices.
Sprinkle half over bottom of 8-inch spring-form pan.
Pour in cheese mixture.
Top with remaining crumbs.
Chill till firm.