Bless-your-heart Cheesecake

---------- Recipe via Meal-Master (tm) v8.02

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
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.)

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