Tropical Cheesecake

• 1 cup shredded coconut
• 2 tbsp. flour
• 2 tbsp. margarine, melted
• 1 envelope unflavored gelatin
• 1 cup cold water
• 3 egg yolks
• 1/4 cup sugar
• 2 8-oz. pkg. cream cheese
• 1/4 cup fresh lime juice or 1/2 cup frozen lime juice
• Few drops of green food coloring
• 1 cup heavy cream, whipped
• 1 tsp. grated lime or lemon rind
• 3 egg whites, stiffly beaten

Combine coconut, flour and margarine and press on bottom of 9-inch spring pan. Bake at 350 degrees for 12 to 15 minutes. Soften gelatin in 1/4 cup cold water. Combine egg yolks, 3/4 cup water and sugar in saucepan; stir over medium heat 5 minutes. Add gelatin and stir until dissolved. Gradually add gelatin mixture to softened cream cheese; mix until blended. Stir in lime juice and green food coloring. Fold in whipped cream, rind, and stiffly beaten egg whites. Pour over crust. Chill until firm. Garnish with lime rind and sliced lime.

Yield: 10-12 servings.

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