6 graham crackers
1 tsp. granulated gelatin
1/3 tsp. grated lemon rind
1/4 c. sugar substitute
2 c. (16 oz.) cream style cottage cheese
1/2 tsp. lemon extract
1 1/2 tbsp. butter
1/2 c. cold water
1/2 c. lemon juice
2 tsp. water
4 lg. strawberries

Prepare in 8 x 8 x 2 inch cake pan sprayed with Pam. Set aside. Crush graham crackers (1/2 cup) finely. Mix thoroughly with butter (melted) and set aside. Soak gelatin in cold water. Combine boiling water and lemon rind. Add to gelatin. Add lemon juice and sugar, stirring until completely dissolved. Chill until thick. Put 2 teaspoons water, cottage cheese, and lemon extract into a blender and cover. Turn to high speed for 15 seconds or until well blended. Pour into prepared pan. Sprinkle graham cracker crumbs evenly over top. Wash strawberries, hull, and dry. Slice in halves lengthwise. Arrange on top of cheese cake. Chill several hours until set.