Ingredients

• 6 each graham wafers
• 1 1/2 tablespoons margarine melted
• 1 tablespoon gelatin granulated
• 1/2 cup water cold
• 1/3 cup water boiling
• 1/2 teaspoon lemon zest grated
• 1/2 cup lemon juice
• 2 tablespoons water
• 2 cups fat-free cottage cheese
• 1/2 teaspoon lemon extract
• 4 large strawberries

Directions

1. Make fine crumbs, with graham crackers (1/2 cup) and mix thoroughly with melted margarine; set aside.
2. Soak gelatin in cold water.
3. Combine boiling water and lemon rind; add to gelatin; add lemon juice and sweetener, stirring until completely dissolved.
4. Chill until it is the consistency of unbeaten egg whites.
5. Put 2 tablespoons water, cottage cheese, and lemon extract into a blender or food processor and cover; turn to high speed for 10-15 seconds.
6. Add partially set gelatin mixture; turnto high speed 15 seconds or until well blended.
7. Pour into prepared pan. Sprinkle graham cracker crumbs evenly over top.
8. Wash, hull, and dry strawberries.
9. Slice in halves lengthwise. Arrange on top of cake so that, when cut into eight servings (4x2 inches), each will have a strawberry garnish in center.
10. Chill several hours, until set.
    

Nutrition Facts

•  Saturated Fat 1.0g  3%
• Trans Fat 0.0g
• Cholesterol 0mg  0%
  

• Dietary Fiber 1.0g  2%
•  Sugars 2.0g