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