Diabetic cheesecake recipe

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. Make fine crumbs, with
graham crackers (1/2 cup) and mix thoroughly with melted margarine; set aside. Soak gelatin in
cold water. Combine boiling water and lemon rind; add to gelatin; add lemon juice and sweetener,
stirring until completely dissolved. Chill until it is the consistency of unbeaten egg whites. 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. Add partially set gelatin mixture; turnto 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), each will have a strawberry garnish in center. Chill
several hours, until set.