Ingredients Jump to Instructions ↓

  1. 1 Envelope unflavored gelatin

  2. 1/2 cup Non-fat milk

  3. 1 can Low-fat cottage cheese

  4. 1/2 cup Sugar

  5. 1 teaspoon Grated orange peel

  6. 1/4 teaspoon Salt

  7. 3/4 cup Graham cracker crumbs

  8. 2 tablespoons Butter, melted

  9. 1 cup Fresh strawberry halves

  10. 1 cup Raspberries

  11. 1/4 cup Red raspberry preserves **

  12. 1 tablespoon Water

Instructions Jump to Ingredients ↑

  1. * 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. == == 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 (6½-cup) heart-shaped baking pan or an 8 x 1 ½-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.)


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