1 9" crumb crust
1 1/4 c Eggnog
4 c (2 lbs.) creamed cottage
3 Eggs -- separated
1/2 c Sugar
1 c Heavy cream
Dissolve gelatin in 1/4 cup eggnog. Set aside. Press the cottage
cheese through a sieve. Set aside.
In the top of a double boiler, beat together the egg yolks and sugar.
Stir in the remaining eggnog and cook gently until the mixture
thickens slightly. Remove from the heat and add the gelatin mixture.
Place the cottage cheese in a large mixing bowl and add the gelatin
mixture. Blend thoroughly.
Beat egg whites until they form soft peaks, then fold into the cheese
mixture. Whip cream until stiff but not dry and fold in cheese
mixture. Pour mixture into the prepared crust and chill for 4 hours,
or until set. Sprinkle with nutmeg.