MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Refrigerator No-Cheese Cake
  Categories: Diabetic, Desserts, Cakes
       Yield: 1 servings
       4 lg (2 1/2 x 2 1/2-inches)          1 1/2 ts Grated lemon rind
            -graham crackers                    1    Egg white
       1 ts Margarine                         1/2 c  Instant nonfat dry milk
       1 tb Granulated gelatin                  2 tb Fresh lemon juice
     1/2 c  Cold water                      1 1/2 ts Pure vanilla extract
            -                                        -Sugar substitute
       2 c  Plain low-fat yogurt                     -equivalent to
            -Sugar substitute                   1 tb Sugar
            -equivalent to                      3    Maraschino cherries,
       1 tb Sugar                                    -halved, or 6
            -                                        -small strawberries for
     1/2 c  Iced water                               -garnish
   Put crackers in a plastic bag and tie top; crush with a rolling pin
   or jar to make fine crumbs.  Melt margarine in the bottom of a 8- or
   9-inch round cake pan.  Spread margarine evenly over bottom of pan.
   Sprinkle crumbs evenly on bottom only; press gently.  Chill in
   refrigerator.  Soak gelatin in cold water.  Heat over boiling water
   to dissolve the gelatin.  Combine yogurt and first measure of
   sweetener; beat at moderate speed with rotary beaters, adding
   dissolved gelatin gradually.  Chill until it is the consistency of
   unbeaten egg whites.  Meanwhile, place iced water, lemon rind, egg
   white, and dry milk powder in a large bowl.  Beat with rotary beaters
   until soft peaks form.  Add lemon juice, vanilla, and second measure
   of sweetener.  Beat at high speed until stiff.  Fold into partially
   set yogurt; blend very well.  Spoon mixture on top of crumbs in pan.
   Chill 4 hours or longer until set.  To unmold, loosen around edge of
   mold with thin spatula right down to bottom of pan.  Place larger
   plate upside down on top of mold.  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.  Remove cloth and lift pan from mold.  When
   ready to serve, garnish with cherries or strawberries and cut into
   six equal slices. 6 Servings 1 Serving: 1/6 Cake Nutritive values per
   serving: 13 gm. carbohydrates; 8 gm. protein; 2 gm. fat; 104
   calories; 0.3 gm. fiber; 124 mg. sodium; 6 mg. cholesterol Food
   Exchange per serving: 1 Low-Fat Milk Exchange Low-sodium diets: This
   recipe is suitable. From: The Art of Cooking For The Diabetic