Healthy Food Recipe

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• 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

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

gelatin; add lemon juice and sweetener, stirring until completely dissolved. Chill

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.