The graham cracker or graham wafer was invented in 1829 in New Jersey, by Sylvester Graham. The original graham cracker was made with graham flour, a combination of finely-ground unbleached-wheat flour with the wheat bran and germ coarsely-ground and added back in providing nutrition and flavor. (Wikipedia)
Ingredients:
- 6 Plain graham wafers – 2 1/2 x 2 1/2 inches each
- 1 1/2 tb Margarine, melted
- 1 tb Granulated gelatin
- 1/2 c Cold water
- 1/3 c Boiling water
- 1/2 ts Grated lemon rind
- 1/2 c Fresh lemon juice
- Sugar substitute equivalent to 1/4 cup sugar
- 2 tb Water
- 2 c (16 oz) cream-style cottage cheese 4% fat
- 1/2 ts Lemon extract
- 4 lg Strawberries
How to Prepare:
- Prepare an 8″ x 8″ x 2″ cake pan with vegetable pan-coating; set aside. Make fine crumbs, with graham crackers (1/2 cup) and mix thoroughly with melted margarine; set aside.
- Soak gelatin in cold water. Combine boiling water and lemon rind; Add to gelatin; add lemon juice and 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 or food processor and cover; Turn to high speed for 10-15 seconds.
- Add partially set gelatin mixture; turnto high speed 15 seconds or until well blended. Pour into prepared pan. Sprinkle graham cracker crumbs evenly over top.
- Wash, hull, and dry strawberries. Slice in halves lengthwise. Arrange on top of cake so that, when cut into eight servings (4 by 2 inches), each will have a strawberry garnish in center.
- Chill several hours, until set.