Recipe: Cheesecake Split
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<b>Ingredients:</b> 2 envelopes plain gelatin<br> 6 tablespoons no-calorie sweetener<br> ¼ teaspoon salt<br> 3 eggs separated<br> 1 ½ cups skim milk<br> 1 teaspoon lemon rind grated<br> 3 cups creamed cottage cheese<br> 1 tablespoon lemon juice<br> 1 teaspoon vanilla extract<br> 6 tablespoons sweetener<br> 4 graham crackers (divide each in half for 8 portions)<br> 1 pomegranate, seeds removed<br> 4 small to medium bananas (cut in half and sliced lengthwise) (Elizabeth Carrion)
<b>Step 1:</b> Separate eggs. Beat egg yolks and milk then set aside. (Elizabeth Carrion)
<b>Step 2:</b> In a double-boiler, mix gelatin, 6 tablespoons sweetener and salt then add milk and egg mixture. (Elizabeth Carrion)
<b>Step 3:</b> Place mixture over boiling water and cook while stirring constantly for about 8 minutes. (Elizabeth Carrion)
<b>Step 4:</b> Remove from heat and stir in lemon rind then chill for an hour. (Elizabeth Carrion)
<b>Step 5:</b> While mixture is chilling, using an electric mixer, beat cottage cheese on high speed for about 5 minutes. Then pour into a large bowl. (Elizabeth Carrion)
<b>Step 6:</b> Stir in lemon juice and vanilla then fold in chilled gelatin mixture. (Elizabeth Carrion)
<b>Step 7:</b> Beat egg whites until somewhat stiff then gradually add 6 tablespoons sweetener and beat until completely stiff and dry.
<b>Step 8:</b> Fold into gelatin and chill until firm. (Elizabeth Carrion)
<b>Step 9:</b> To serve, crush graham cracker crumbs into bottom of each individual bowl. (Elizabeth Carrion)
<b>Step 10:</b> Add sliced bananas. (Elizabeth Carrion)
<b>Step 11:</b> Add two scoops of cheesecake mixture and top with pomegranate seeds. (Elizabeth Carrion)