3 env. unflavored Knox gelatin
1/4 c. granulated fructose
3/4 c. boiling water
12 graham crackers (2 1/2 inch square) crumbs
1/2 tsp. ground cinnamon
2 2/3 c. cottage cheese
1 tbsp. melted butter
1 1/3 c. part-skim ricotta cheese
1 1/2 c. skim milk
Artificial sweetener to equal 4 or more tsp. sugar
2 tsp. grated lemon peel
1 tsp. lemon extract
1 tsp. vanilla extract
Few drops yellow food coloring (optional)
Lemon slices
7 mint leaves for garnish

In large bowl, combine gelatin and fructose. Add water, stirring until gelatin is dissolved. Set aside.

In 8-inch springform pan, combine cracker crumbs, butter, and cinnamon. Press into bottom of pan.

In food processor, combine cheeses and process until smooth. Stir cheese into gelatin with remaining ingredients except for lemon slices and mint leaves. Pour mixture into prepared pan. Chill until firm. Garnish with lemon and mint. 12 servings.

Each serving equivalent: 2 1/2 extras, 1/2 bread, 1/4 fat, 1/3 cup soft cheese, 1/8 milk.