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 Creamed cottage cheese; 4%
-fat
1/2 ts Lemon extract
4 lg Strawberries; (optional)
SOURCE: The Art of Cooking for the Diabetic by Mary Abbott Hess, R. D., M.
S., and Katharine Middleton – copyright 1988.
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; 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), each will have a strawberry garnish in center.
Chill several hours, until set.
YIELD: 8 servings – 1 serving: 1 piece, 4 x 2 inches
NUTRIONAL VALUES per serving: CHO 8 g, PRO 8 g, FAT 5 g, CAL 106, Fiber
0.3g, Sodium 263 mg, Chol 8 mg. FOOD EXCHANGES per serving: 1 medium-fat
meat and 1/2 fruit exchange.( exchanges given for the use of diabetics)
Yields
8 Servings