6 Plain graham wafers - 2 1/2 x 2 1/2 inches each
1 1/2 tb Margarine, melted
1 tb Granulated gelatin
1/2 c Cold water
1/3 c Boiling water
1/2 ts Grated lemon rind
1/2 c Fresh lemon juice
Sugar substitute equivalent to 1/4 cup sugar
2 tb Water
2 c (16 oz) cream-style cottage cheese 4% fat
1/2 ts Lemon extract
4 lg Strawberries
Prepare an 8" x 8" x 2" cake pan
with vegetable pan-coating; set aside.
crumbs, with graham crackers (1/2 cup)
and mix thoroughly with melted margarine;
Soak gelatin in cold water.
Combine boiling water and lemon rind;
add lemon juice and sweetener,
stirring until completely dissolved.
it is the consistency
of unbeaten egg whites.
Put 2 tablespoons water, cottage
and lemon extract into
a blender or food processor and cover;
turn to high
speed for 10-15 seconds.
Add partially set gelatin mixture;
turn to high speed 15
seconds or until well blended.
Pour into prepared pan.
Sprinkle graham cracker
crumbs evenly over top.
Wash, hull, and dry strawberries.
Slice in halves lengthwise.
Arrange on top of cake so that,
when cut into eight servings (4 by 2 inches),
will have a strawberry garnish in center.
Chill several hours, until set.