1

Melt the margarine over a low heat, add the biscuit crumbs and stir to coat evenly. Sprinkle them into a 23 cm (9-inch), shallow open pie plate and press down, to form an even layer. Chill while you prepare the filling.

2

Using scissors, cut the jelly into cubes and gently heat, with 3 tablespoons of water, until dissolved. Do not boil.

3

In a bowl, beat the egg yolks and milk. Whisk in the jelly and return to the pan. Heat, stirring, for a few minutes. Remove from the heat and stir in the lime zest and juice. Cool, until just beginning to set.

4

Beat in the sieved cottage cheese and mix in the yogurt.

5

In a clean, grease-free bowl, whisk the egg whites until they form soft peaks. Add the sugar and whisk again. Whisk a tablespoon of the egg-white mixture into the cottage cheese mixture (this will slacken it). Fold in the remaining stiff egg whites.

6

Pour into the crumb case. Chill for 1-2 hours, or until set. Decorate with a twist of fresh lime and fresh sprigs of mint.