Bless-your-heart Cheesecake

Title: BLESS-YOUR-HEART CHEESECAKE

Categories: Desserts, Low-fat

Yield: 8 servings

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

1 cup of raspberries.

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

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

9-inch

1/2-cup

8 x 1 1/2-inch

round baking pan. In a small bowl, combine graham

cracker crumbs and butter; sprinkle over cheesecake

2 to

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

30 minutes.

is used, arrange berries to resemble a heart.) --