Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: squeeze lemon half, reserve 1 tablespoon of lemon juice. remove the pulp and white membrane from the lemon peel, slice peel thinly. combine the peel and baking soda in a small saucepot, adding just enough water to cover peel; simmer 5 minutes. remove from heat; drain peel; set aside. slice the strawberries; measure 4 1/2 cups of prepared strawberries. combine the strawberries, lemon juice, lemon peel and pectin in a large saucepot. bring slowly to a boil. add the sugar, stirring until dissolved. bring to a rolling boil; boil hard for 1 minute, stirring constantly. ladle the hot marmalade into hot jars, leaving ¼- inch headspace. adjust two-piece caps. process 10 minutes in a boiling water canner. this recipe yields about 8 half-pints.

Target recipe: preheat oven to 350°f. spray a non-stick loaf pan with cooking spray and set aside. in a large mixing bowl, combine flour, sugar, splenda, baking powder, baking soda and salt. in separate bowl, whisk the egg, egg whites, yogurt, oil, milk and lemon peel. add to dry ingredients and mix until moistened. fold in chopped strawberries. pour into prepared pan and bake for 45 minutes or until toothpick inserted off center comes out clean. cool for 10 minutes before removing from pan.