-
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 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.
