SOURCE: The Art of Cooking for the Diabetic by Mary Abbott Hess, R. D., M. S., and Katharine Middleton copyright 1988. Prepare an 20 cm x 20 cm x 5 cm cake pan with vegetable pan-coating; set aside. Make fine crumbs, with graham crackers ( half 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 5 cmes), each will have a strawberry garnish in center. Chill several hours, until set. YIELD: 8 servings 1 serving: 1 piece, 4 x 5 cmes 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 half fruit exchange.

LOW-SODIUM DIETS: This recipe is suitable for occasional use if sodium restriction is not severe.

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