1 Envelope unflavored gelatin
1/2 c Non-fat milk
1 cn Low-fat cottage cheese *
1/2 c Sugar
1 ts Grated orange peel
1/4 ts Salt
3/4 c Graham cracker crumbs
2 tb Butter, melted
1 c Fresh strawberry halves
1 c Raspberries
1/4 c Red raspberry preserves **
1 tb Water
* 16-ounce container, 1-percent fat type ** seedless NOTE: 2 cups
strawberry halves can be substituted for the 1 cup of
strawberry halves and the 1 cup of raspberries.
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In a small saucepan, sprinkle gelatin over milk; set aside to soften, about
5 minutes. Place saucepan over very low heat; cook, stirring constantly
until gelatin is completely dissolved, 3 to 5 minutes; remove from heat;
cool slightly. In food processor fitted with metal blade or in blender,
process cottage cheese, sugar, orange peel and salt until smooth. With
processor running, slowly add gelatin mixture. Spoon mixture into a 9-inch
(6 1/2-cup) heart-shaped baking pan or an 8 x 1 1/2-inch round baking pan.
In a small bowl, combine graham cracker crumbs and butter; sprinkle over
cheesecake mixture. Cover and refrigerate until firm, 2 to 3 hours. To
unmold, using a metal spatula or knife, loosen edge around pan; quickly dip
into warm water; unmold onto a serving platter. Arrange strawberries and
raspberries in rows across cheesecake. In a small saucepan, heat raspberry
preserves and water until melted; brush over berries. Refrigerate until
preserves are cold, about 30 minutes. (If a round pan is used, arrange
berries to resemble a heart.)
Yields
8 Servings