Refrigerator No-cheese Cake

Description
6 servings.

Ingredients

 * 4 large (2 ½ x 2 ½-inches) graham crackers
 * 1 tsp margarine
 * 1 tbsp granulated gelatin
 * ½ cup cold water
 * 2 cups plain low-fat yogurt
 * sugar substitute equivalent to 1 tbsp sugar
 * ½ cup iced water
 * 1½ tsp grated lemon rind
 * 1 egg white
 * ½ cup instant nonfat dry milk
 * 2 tbsp fresh lemon juice
 * 1½ tsp pure vanilla extract
 * sugar substitute equivalent to 1 tbsp sugar
 * 3 maraschino cherry, halved, or 6 small strawberries for garnish

Directions

 * 1) Put crackers in a plastic bag and tie top; crush with a rolling pin or jar to make fine crumbs.
 * 2) Melt margarine in the bottom of a 8- or 9-inch round cake pan.
 * 3) Spread margarine evenly over bottom of pan.
 * 4) Sprinkle crumbs evenly on bottom only; press gently.
 * 5) Chill in refrigerator. Soak gelatin in cold water.
 * 6) Heat over boiling water to dissolve the gelatin.
 * 7) Combine yogurt and first measure of sweetener;
 * 8) Beat at moderate speed with rotary beaters, adding dissolved gelatin gradually.
 * 9) Chill until it is the consistency of unbeaten egg whites.
 * 10) Meanwhile, place iced water, lemon rind, egg white, and dry milk powder in a large bowl.
 * 11) Beat with rotary beaters until soft peaks form.
 * 12) Add lemon juice, vanilla, and second measure of sweetener.
 * 13) Beat at high speed until stiff.
 * 14) Fold into partially set yogurt; blend very well. Spoon mixture on top of crumbs in pan.
 * 15) Chill 4 hours or longer until set.
 * 16) To unmold, loosen around edge of mold with thin spatula right down to bottom of pan.
 * 17) Place larger plate upside down on top of mold.
 * 18) 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.
 * 19) Remove cloth and lift pan from mold.
 * 20) When ready to serve, garnish with cherries or strawberries and cut into six equal slices.

Nutritional information
For 1 serving (⅙ cake):
 * 13 gm. Carbohydrates | 8 gm. Protein | 2 gm. Fat | 104 calories | 0.3 gm. Fiber | 124 mg. Sodium | 6 mg. Cholesterol
 * Food exchanges: 1 low-fat milk
 * Low-sodium diets: this recipe is suitable