Cheesecake - diabetic

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.

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