---------- Recipe via Meal-Master (tm) v8.02
  
       Title: STRAWBERRY CHEESECAKE (RODIER)
  Categories: Desserts, Low-fat
       Yield: 8 servings
  
       2 tb Margarine
     1/2 c  Graham cracker crumbs
       8 oz Low-fat cottage cheese
     1/3 c  Evaporated skim milk *
   1 1/2 tb Unflavored gelatin (1 1/2 pk
       2 tb Sugar, divided
     1/2 c  Orange juice
     1/2 ts Grated orange rind
       2    Egg whites
     1/8 ts Salt
       2 tb Water
       1 c  Strawberries, crushed
  
   (ER note)  Crush fresh strawberries, or thaw frozen
   unsweetened. For 1/3 cup evaporated milk, you can
   place a scant 2 tb. powdered skim milk in a measuring
   cup and fill with liquid milk up to 1/3 mark.
   
   Preheat oven to 400 F.  Melt margarine in 9 inch pan.
   Add crumbs, mix. Press mixture over bottom of pan.
   Bake 5 to 7 minutes.  Cool.
   
   Sieve cottage cheese or puree in blender.  Add milk
   and stir until smooth. Chill.
   
   In saucepan, mix 1 1/2 tb gelatin and 1 tb sugar.  Add
   juice and rind. Heat over low heat, stirring
   constantly until gelatin is dissolved. Remove from
   heat.  Let stand at room temperature.
   
   In medium bowl beat egg whites with salt until stiff.
   Fold in gelatin and cottage cheese.  Pour over crumbs.
   Refrigerate until set before adding glaze.
   
   GLAZE Mix remaining gelatin (1/2 Tb) with water and 1
   tb sugar. Heat until gelatin is dissolved.  Stir in
   strawberries.  Pour mixture over cheesecake and spread
   with spatula.  Refrigerate until firm.
   
   1/8 recipe, 120 calories, 1/2 starch, 1 lean meat, 1/2
   fruit exchange 7.8 gm protein, 4.1 gm fat, 13.4 gm
   carbohydrate, 253.6 mg sodium,
     207.2 mg potassium, 1.2 gm fiber, 3 mg cholesterol.
   
   Source:  Am. Diabetes Association, Family Cookbook Vol
   1, 1987 Shared but not tested by Elizabeth Rodier, Nov
   93
  
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