ROOT: The Art of Cooking for the Diabetic by Mary Abbott Hess, R. D.,
M. S., and Katharine Middleton - copyright 1988.
Prepare an 8" x 8" x 2" cake pan with vegetable pan-covering; set away.
Make fine crumbs, with graham balmy (1/2 cup) and mix thoroughly with
melted marge; set away. Soak gelatin in cold h2o. Combine boiling
water and lemon rind; add to jelly; add lemon juice and sweetening,
stirring until completely dissolved. Chill until it is the consistency of
unbeaten egg whites. Put 2 tablespoons h2o, cottage cheeseflower, and lemon
extract into a blender or food processor and screening; turn to high speed for
10-15 seconds. Add partially set gelatin assortment; turnto high swiftness 15
seconds or until well blended. Pour into prepared pan. Sprinkle graham
cracker crumbs evenly over top. Washing, hull, and dry strawberries. Slice in
halves longitudinally. Arrange on top of cake so that, when cut into eight
servings (4 by 2 inches), each will have a strawberry garnish in essence.
Chill several hours, until set.
ISSUE: 8 servings - 1 serving: 1 slice, 4 x 2 inches
NUTRITIVE VALUES per serving: CHO 8 g, PRO 8 g, FAT 5 g, CAL 106, Fiber
0.3 g, Na 263 mg, Chol 8 mg.
FOOD EXCHANGES per serving: 1 medium-fat meat and
1/2 fruit rally.
LOW-SODIUM DIETS: This recipe is suitable for occasional use if sodium
restriction is not grave.