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Lime Cheesecake
Servings: 10

1 1/4 cup Zwieback toast crumbs
1/3 cup margarine, melted
1/4 cup cold water
3 large eggs, separated
1 1/2 tsp grated lime peel
2 cup thawed whipped topping
2 Tbsp sugar
1 envelope unflavored gelatin
1/4 cup lime juice
16 oz light Neufachatel cheese, softened

Combine crumbs, sugar and margarine; press onto bottom of 9-inch
spring- form pan. Bake at 325 degrees F., 10 minutes. Cool.
Soften gelatin in water, stir over low heat until dissolved. Add
juice, egg yolks, 1/4 cup sugar and peel; cook, stirring constantly,
over medium heat 5 minutes. Cool. Gradually add gelatin mixture
to the softened Light Neufachatel 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 Neufachatel cheese mixture,
pour over crust. Chill until firm. Garnish with additional lime
peel, if desired.

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