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
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; 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.
YIELD: 8 servings – 1 serving: 1 piece, 4 x 2 inches
NUTRITIVE VALUES per serving: CHO 8 g, PRO 8 g, FAT 5 g, CAL 106,
Fiber 0.3 g, Sodium 263 mg, Chol 8 mg.
FOOD EXCHANGES per serving: 1 medium-fat meat and
1/2 fruit exchange.
LOW-SODIUM DIETS: This recipe is suitable for occasional use if
sodium restriction is not severe.
Yields
8 Servings