Smooth and so satisfying, no one will quess that this cheesecake is calorie and fat trim.
In 2 cup glass measure, sprinkle gelatin over orange juice. Microwave at HIGH until gelatin dissolves. Stir in milk and egg yolk. Microwave at medium for 30-60 seconds, or until hot and slightly thickened. In food processor or blender, process cottage cheese until smooth; stir in yogurt cheese, 4 tbsp Equal, and orange rind. With food processor or blender running, add gelatine mixture and process just until blended. Refrigerate until consistency of egg whites. In separate bowl, beat egg white until soft peaks form. Add 2 tbsp Equal and beat until stiff peaks form. Fold into cheese mixture. Pour into corn flake pie crust and refrigerate several hours until set. Just before serving, toss strawberry halves with remaining 1 tbsp Equal. Arrange on cheesecake. Cut into 6 wedges. Makes 6 servings.