Recipe: Cheesecake Split

Ingredients: 2 envelopes plain gelatin 6 tablespoons no-calorie sweetener ¼ teaspoon salt 3 eggs separated 1 ½ cups skim milk 1 teaspoon lemon rind grated 3 cups creamed cottage cheese 1 tablespoon lemon juice 1 teaspoon vanilla extract 6 tablespoons sweetener 4 graham crackers (divide each in half for 8 portions) 1 pomegranate, seeds removed 4 small to medium bananas (cut in half and sliced lengthwise) (Elizabeth Carrion)

Step 1: Separate eggs. Beat egg yolks and milk then set aside. (Elizabeth Carrion)

Step 2: In a double-boiler, mix gelatin, 6 tablespoons sweetener and salt then add milk and egg mixture. (Elizabeth Carrion)

Step 3: Place mixture over boiling water and cook while stirring constantly for about 8 minutes. (Elizabeth Carrion)

Step 4: Remove from heat and stir in lemon rind then chill for an hour. (Elizabeth Carrion)

Step 5: While mixture is chilling, using an electric mixer, beat cottage cheese on high speed for about 5 minutes. Then pour into a large bowl. (Elizabeth Carrion)

Step 6: Stir in lemon juice and vanilla then fold in chilled gelatin mixture. (Elizabeth Carrion)

Step 7: Beat egg whites until somewhat stiff then gradually add 6 tablespoons sweetener and beat until completely stiff and dry.

Step 8: Fold into gelatin and chill until firm. (Elizabeth Carrion)

Step 9: To serve, crush graham cracker crumbs into bottom of each individual bowl. (Elizabeth Carrion)

Step 10: Add sliced bananas. (Elizabeth Carrion)

Step 11: Add two scoops of cheesecake mixture and top with pomegranate seeds. (Elizabeth Carrion)