Ingredients Jump to Instructions ↓

  1. 1 1/4 c zwieback toast crumbs

  2. 1/3 c margarine, melted

  3. 1/4 c cold water

  4. 3 ea large eggs, separated

  5. 1 1/2 ts grated lime peel

  6. 2 c thawed whipped topping

  7. 2 tb sugar

  8. 1 ea env. unflavored gelatin

  9. 1/4 c lime juice

  10. 1/2 c sugar

  11. 16 oz light neufchatel cheese,soft

  12. 9-inch spring- form pan. Bake at

  13. 325 degrees F.,

  14. 10 minutes. Cool. Soften gelatin in water, stir over low heat until dissolved. Add juice, egg yolks,

  15. 1/4 c sugar and peel; cook, stirring constantly, over medium heat

  16. 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. Posted by Sarah Gruenwald

  17. 12/96 --


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