1 graham cracker crust
1 1/2 tbsp. unflavored gelatin
1/2 c. cold water
1 c. skim milk
3 eggs, beaten
1/4 tsp. salt
1 tbsp. lemon rind
1/3 c. lemon juice
1/2 tsp. lemon extract
Sugar substitute equivalent to 1/2 c. sugar
1 lb. sm. curd cream style cottage cheese
Strawberries for garnish

Soak gelatin in cold water. Scald milk in the top of a double boiler. Pour slowly on top of beaten eggs and salt, stirring constantly. Return to top of double boiler; cook over simmering water, stirring constantly, until mixture coats a spoon. Remove from heat. Put into a bowl; add gelatin, lemon rind, lemon juice, lemon extract and the sugar substitute; mix until gelatin is dissolved.

Chill mixture until it is consistency of unbeaten egg whites. Stir several times while chilling. Add cottage cheese. Beat with mixer for 10 minutes on high. If filling thins, chill for 10 minutes. Put into prepared pie crust. Garnish with strawberries. Chill for 3 hours or longer.