6 plain graham wafers, 2 1/2 x 2 1/2 inches each
1 1/2 tbsp. butter, melted
1 tbsp. granulated gelatin
1/2 c. cold water
1/3 c. boiling water
1/2 tsp. grated lemon rind
1/2 c. lemon juice
Artificial sweetener to substitute for 1/4 c. sugar
2 tbsp. water
2 c. cream style cottage cheese (4% fat), 16 oz.
1/2 tsp. lemon extract
4 lg. strawberries

Prepare an 8 x 8 x 2 inch cake pan with vegetable pan coating; set aside. Make fine crumbs with graham crackers (1/2 cup) and mix thoroughly with melted butter; set aside. Soak gelatin in cold water. Combine boiling water and lemon rind; add to gelatin; add lemon juice and artificial 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 and cover.; turn to high speed for 10-15 seconds. Add partially set gelatin mixture; turn to high speed 15 seconds. Pout into prepared pan. Sprinkle graham cracker crumbs evenly over the top. Garnish with strawberry halves. Chill several hours.