• Cooking Time:
  • Servings: 10
  • Preparation Time:



  • 1-1/4 cup zwieback toast crumbs
  • 2 tablespoon sugar
  • 1/3 cup margarine, melted
  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 1/4 cup lime juice
  • 3 large eggs, separated
  • 1/2 cup sugar
  • 1-1/2 teaspoon grated lime peel
  • 16 ounce light neufchatel cheese - soft
  • 2 cups thawed whipped topping


  • Combine crumbs, sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F, 10 minutes. Cool.
  • Soften gelatin in water, stir over low heat until dissolved. Add juice, egg yolks, 1/4 cup sugar and peel; cook, stirring constantly, over medium heat 5 minutes. Cool. Gradually add gelatin mixture to the softened Light Neufchatel cheese, mixing at medium speed on electric mixer, until well blended. Stir in a few drops of green food coloring, if desired. Beat egg whites until foamy; gradually add remaining sugar, beating until stiff peaks form Fold egg whites and whipped topping into neufchatel cheese mixture, pour over
  • crust. Chill until firm. Garnish with additional lime peel, if desired.

Categories: No Bake/Cook 
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