100 g reduced-fat butternut biscuits
2 tablespoons margarine, melted
250 g reduced-fat cream cheese
1 tablespoon finely grated lemon rind
2 teaspoons finely grated lime rind
400 g can CARNATION Sweetened Condensed Skim Milk
2 tablespoons lemon juice
2 tablespoons lime juice
3 teaspoons gelatine
2 egg whites

Lightly grease a 20-cm round nonstick springform pan.  Place biscuits in a food processor and process until finely crushed.  Add margarine, and process briefly until evenly moistened.  Press crumbs into the base of the pan, smoothing with the back of a spoon.  Refrigerate while making the filling.  Using electric beaters, beat cream cheese with lemon and lime rind until combined.  Add milk and lemon and lime juice, and beat until smooth.  Put 1½ tablespoons hot water in a small bowl and sprinkle over gelatine.  Stand the bowl in a saucepan with about 1-2 cm hot water and place over low heat for 1 minute until gelatine has softened.  Remove bowl from saucepan and whisk gelatine, using a fork, to dissolve.  Set aside to cool slightly.  Beat egg whites in a clean dry bowl, with clean beaters, until soft peaks form.  Add egg whites and gelatine to cream cheese mixture and fold gently until combined.  Using a rubber spatula or metal spoon, work carefully so as not to lose the volume from the egg whites.  Pour over the base and refrigerate for 3 hours, until set.  Serve with fresh fruit.

Preparation time: 20 minutes + 3 hours refrigeration
Cooking time: 1 minute
Serves: 6-8