3/4 cup graham cracker crumbs
3 tablespoons nonfat margarine, melted
2 tablespoons sugar
3 cups nonfat yogurt
1 tablespoon plus 1 teaspoon unflavored gelatin
1/3 cup lime juice
3/4 cup sugar
1 1/2 cups low-fat cottage cheese
1/2 cup nonfat cream cheese

Combine graham cracker crumbs, margarine and 2 tablespoons sugar and mix well. Press mixture evenly into bottom of a 9-inch springform or 9 inch round cake pan. Bake at 350 degrees for 8 minutes. Cool completely.

Line a large colander with cheesecloth or thin linen cloth; allow cloth to hang over outside of colander. Stir yogurt until smooth, then pour into center of the colander. Fold edges of cloth over yogurt, place colander in a large bowl and refrigerate at least 8 hours to drain excess liquid. Remove yogurt from cloth and set aside.

Sprinkle gelatin over lime juice in a small non-aluminum saucepan and let stand for a minute. Add 3/4-cup sugar to juice and cook over low heat, stirring constantly until gelatin and sugar dissolves. Remove from heat and cool.

Add cottage cheese, cream cheese and gelatin mixture in a food processor or blender. Process just until smooth. Add yogurt and process a few more minutes to mix. Pour mixture onto prepared crust, cover and chill at least 8 hours. Garnish with lime rind curls if desired. Cut into slices and serve.

Makes 10-12 Servings
Serving Size: 1 slice