4 (6-ounce) packages zwieback,
ground to fine crumbs
2 tablespoons granulated sugar
1/3 cup butter, melted
1 (1/4-ounce) envelope unflavored gelatin
1/4 cup cold water
3 large eggs, separated (see note)
1/4 cup lime juice
1/2 cup granulated sugar, divided use
1 1/2 teaspoons finely grated lime peel
2 (8-ounce) packages low-fat cream cheese
1/8 teaspoon green food coloring, optional
2 cups non-dairy whipped topping, thawed
Preheat 325°F (160°C).
Combine crushed zwieback,
2 tablespoons sugar and melted butter; press into the bottom
of a 9-inch springform pan. Bake for 10 minutes; set aside to
let cool.
Soften gelatin in cold
water for 2 to 3 minutes in a small saucepan; stir over low heat
until dissolved. Add egg yolks, lime juice, 1/4 cup sugar and
lime peel; raise heat to medium and cook, stirring constantly,
for 5 minutes. Remove from heat and allow to cool.
Place cream cheese in
a large mixing bowl; gradually add gelatin mixture to cream cheese,
mixing at medium speed with an electric mixer until well blended.
Stir in green food coloring, if using; set aside.
Beat egg whites until
foamy, gradually adding remaining sugar; continue beating until
whites form stiff, glossy peaks. Fold egg whites and whipped
topping into cream cheese mixture; pour over crust. Refrigerate
until firm.
Makes 12 servings.
Note: For salmonella-safe egg whites:
You will need:
a medium stainless steel
bowl
a wooden or plastic stirring spoon
a heat-resistant rubber spatula
a medium skillet
a quick-read kitchen thermometer
Place egg whites in bowl.
For each white, add 1 tablespoon sugar, 1/2 teaspoon water, and
1/16 teaspoon cream of tartar. Stir gently, breaking up egg whites,
but not raising any foam. Set aside.
In skillet, heat 1-inch
of water to a simmer and remove from heat. Place the bowl in
the hot water and begin stirring and scraping constantly with
rubber spatula to prevent overheating. After 1 minute of constant
stirring, remove bowl from hot water and check temperature with
thermometer (tilt bowl if necessary to have about 2-inches of
white covering thermometer stem).
Temperature must be 160°F.
If not, place the bowl back in the hot water and resume scraping
in 15 second increments until the temperature reaches 160°F.
Rinse off the thermometer in the hot pan water between each use.
When the desired temperature
is reached, proceed with recipe.
