6 graham cracker squares
1 1/2 tbsp. melted butter
1 tbsp. unflavored gelatin
1/2 c. cold water
1/3 c. boiling water
1/4 tsp. lemon peel
1/2 c. lemon juice
1/4 c. sugar or sugar substitute equivalent, suitable for baking
2 tbsp. water
2 c. cream style cottage cheese
1/2 tsp. lemon extract
Fresh strawberries

Prepare an 8 x 8 x 2 inch cake pan with vegetable spray; set aside. Make crumbs out of the graham crackers 1/2 cup and mix with melted butter; set aside. Soak gelatin in cold water. Combine boiling water and lemon peel; add to gelatin; add lemon juice and sugar substitute, stirring until dissolved. Chill until the consistency of unbeaten egg whites.

Put 2 tablespoons of water, cottage cheese and lemon extract into a blender; blend 10-15 seconds. Add partially set gelatin mixture; turn to high speed blend 15 seconds or until well blended. Pour into the prepared pan. Sprinkle graham cracker crumbs on top. Cut strawberries lengthwise in 1/2. Arrange on top. Chill several hours, until set.