1. Mix together the biscuit crumbs and margarine. 2. Press over the base of a greased 20 cm loose bottomed cake tin spring form pan. Chill the base while preparing the filling. 3. Put the gelatin and grapefruit juice into a small heat proof bowl over a pan of hot water and stir until the gelatin has dissolved. 4. Stir in the sugar and leave to cool. 5. Mix the cheese and milk until smooth. Stir in the gelatin. 6. Chill until just at the point of setting. 7. Stiffly whisk the egg whites and fold into the chilled mixture. Spoon into the prepared pan and chill until set. ---------------------------------------------------------------------------
Nutrition
Ingredients
