Diabetic Cheesecake

6 plain graham wafers - 2 1/2 x 2 1/2 inches each
1 1/2 tbsp margarine, melted
1 tbsp granulated gelatin
1/2 c cold water
1/3 c boiling water
1/2 tsp grated lemon rind
1/2 cup fresh lemon juice
sugar substitute equivalent to 1/4 cup sugar
2 tbsp water
2 c (16 oz) cream-style cottage cheese, 4% fat
1/2 tsp lemon extract
4 large 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; 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.


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