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Ingredientes
- 1 1/2 c. Crushed coconut cookies
- 2 1/2 Tbsp. Sugar
- 1/2 c. Melted butter
- 1 1/4 Tbsp. Gelatin
- 1/4 c. Water
- 3 x Large eggs, separated
- 1/4 tsp Salt
- 1/2 c. Lowfat milk
- 1/2 c. Sugar
- 1/2 c. Brown sugar
- 4 Tbsp. Lemon juice
- 4 Tbsp. Orange juice
- 4 Tbsp. Grapefruit juice
- 1 1/2 Tbsp. Grated lemon rind
- 1 lb Cream cheese
- 1 1/2 tsp Vanilla
- 1 c. Cream
- 1 1/2 Tbsp. Grated orange rind
Direcciones
- Mix together the crushed cookies, sugar and melted butter. Press firmly on the bottom and sides of a 9 inch springform pan. Refrigeratetill ready to use. Soak the gelatin in the water for 5 min. Mix the egg yolks with the salt and lowfat milk in the top of a double boiler.
- Place over simmering water and cook, stirring constantly, till thick. Remove from heat. Add in sugar, brown sugar and gelatin to the egg yolk mix and stir till the sugars and the gelatin are dissolved. Add in the juices and grated lemon rind. Cold till the mix begins to thicken. Press the cream cheese through a strainer and beat with the vanilla and cooled gelatin mix till smooth.
- Whip the cream and fold into the cream cheese mix. Beat the egg whites till they form soft peaks and fold into the cheese mix.
- Pour into the prepared crust and sprinkle with grated orange rind.
- Refrigeratefor several hrs or possibly overnight.
