---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts, Low-cal, Pies
       Yield: 8 servings
       1    Egg, separated
     1/2 c  Skim Milk
       1 pk Gelatin (envelope)
     1/8 ts Salt
       1 tb Equal (no substitute)
   1 1/2 c  Cottage Cheese
       1 tb Lemon Juice
       1 ts Vanilla
       6 tb Lite Coolwhip
   Take cottage cheese and cream in blender until very
   SMOOTH <this is the hard part>. Set aside. Put egg
   yolk in top of double boiler beat well and add milk.
   Add gelatin & salt.  Cook over boiling water until
   gelatin dissolves and mixture thickens. (about 10
   minutes)  Remove from heat, add sugar substitute.
   Cool.  Add cottage cheese, lemon juice and vanilla to
   cooled mixture. Chill, stirring occasionally, until
   mixture mounds when dropped from a spoon.  Beat egg
   white until stiff.  Fold egg white and cool-whip
   together into mixture.  Pour into graham crust. Or
   pour into pie plate and top with crumb topping. Crumb
   Topping: crush 2 graham crackers fine. Mix with pinch
   of cinnamon and nutmeg.