Ingredients:
- 1 can (30 oz.) apricot halves
- 2 cups creamed cottage cheese
- 2 envelopes unflavored gelatin
- 6 Tbsp. sugar
- 1/4 tsp. salt
- 2, eggs, separated
- 1/4 tsp. grated lemon peel
- 2 Tbsp. graham cracker crumbs
Directions
Drain apricots, reserving 1 cup syrup. Save 7 apricot halves for garnish; put remaining apricots in electric blender container with 1/2 cup reserved apricot syrup and cottage cheese. Blend until smooth; reserve. In a small saucepan, stir together gelatin, 4 Tbsp. sugar, and salt. Beat egg yolks with remaining 1/2 cup reserve apricot syrup; stir into gelatin mixture. Cook over low heat, stirring constantly, until mixture thickens and coats a spoon. Remove from heat; stir in lemon peel and cheese mixture. Cool until slightly thickened. Beat egg whites until soft peaks form. Add remaining 2 tablespoons sugar; beat until stiff peaks form. Fold into cheese mixture. Sprinkle graham cracker crumbs over the bottom of 9-inch spring form pan. Spread cheese mixture in pan. Refrigerate until firm. Before serving, remove sides of pan and garnish with reserved apricot halves.