*  Exported from  MasterCook  *
 
                        REFRIGERATOR NO-CHEESE CAKE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Diabetic                         Desserts
                 Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       lg           (2 1/2 x 2 1/2-inches)
                         -graham crackers
    1       t            Margarine
    1       tb           Granulated gelatin
      1/2   c            Cold water
                         -
    2       c            Plain low-fat yogurt
                         -Sugar substitute
                         -equivalent to
    1       tb           Sugar
                         -
      1/2   c            Iced water
    1 1/2   ts           Grated lemon rind
    1                    Egg white
      1/2   c            Instant nonfat dry milk
    2       tb           Fresh lemon juice
    1 1/2   ts           Pure vanilla extract
                         -Sugar substitute
                         -equivalent to
    1       tb           Sugar
    3                    Maraschino cherries,
                         -halved, or 6
                         -small strawberries for
                         -garnish
 
   Put crackers in a plastic bag and tie top; crush with
   a rolling pin or jar to make fine crumbs.  Melt
   margarine in the bottom of a 8- or 9-inch round cake
   pan.  Spread margarine evenly over bottom of pan.
   Sprinkle crumbs evenly on bottom only; press gently.
   Chill in refrigerator.  Soak gelatin in cold water.
   Heat over boiling water to dissolve the gelatin.
   Combine yogurt and first measure of sweetener; beat at
   moderate speed with rotary beaters, adding dissolved
   gelatin gradually.  Chill until it is the consistency
   of unbeaten egg whites.  Meanwhile, place iced water,
   lemon rind, egg white, and dry milk powder in a large
   bowl.  Beat with rotary beaters until soft peaks form.
   Add lemon juice, vanilla, and second measure of
   sweetener.  Beat at high speed until stiff.  Fold into
   partially set yogurt; blend very well.  Spoon mixture
   on top of crumbs in pan. Chill 4 hours or longer until
   set.  To unmold, loosen around edge of mold with thin
   spatula right down to bottom of pan.  Place larger
   plate upside down on top of mold.  Turn plate and pan
   over; cover top of pan for a few seconds with a hot
   cloth that has been run under hot water and then rung
   out.  Remove cloth and lift pan from mold.  When ready
   to serve, garnish with cherries or strawberries and
   cut into six equal slices. 6 Servings 1 Serving: 1/6
   Cake Nutritive values per serving: 13 gm.
   carbohydrates; 8 gm. protein; 2 gm. fat; 104 calories;
   0.3 gm. fiber; 124 mg. sodium; 6 mg. cholesterol Food
   Exchange per serving: 1 Low-Fat Milk Exchange
   Low-sodium diets: This recipe is suitable. From: The
   Art of Cooking For The Diabetic
   
   From: Fred Mueller                    Date: 08-19-93
  
 
 
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