| 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. |
| 6 | Soak gelatin in cold water. |
| 7 | Heat over boiling water to dissolve the gelatin. |
| 8 | Combine yogurt and first measure of sweetener; 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. |
| 15 | Spoon mixture on top of crumbs in pan. |
| 16 | Chill 4 hours or longer until set. |
| 17 | To unmold, loosen around edge of mold with thin spatula right down to bottom of pan. |
| 18 | Place larger plate upside down on top of mold. |
| 19 | 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. |
| 20 | Remove cloth and lift pan from mold. |
| 21 | When ready to serve, garnish with cherries or strawberries and cut into six equal slices. |
| 22 | 6 servings 1 serving: 1/6 cake nutritive values per serving: 13 gm. |
| 23 | Carbohydrates; 8 gm. |
| 24 | Protein; 2 gm. |
| 25 | Fat; 104 calories; 0.3 gm. |
| 26 | Fiber; 124 mg. |
| 27 | Sodium; 6 mg. |
| 28 | Cholesterol food exchange per serving: 1 low-fat milk exchange low-sodium diets: this recipe is suitable |
