Bless-Your-Heart Cheesecake Recipe

  
      Yield: 8 Servings
 
      1    unflavored gelatin
    1/2 c  skim milk
     16 oz 1 low-fat cottage cheese
    1/2 c  sugar
      1 t  orange peel,grated
    1/4 t  salt
    3/4 c  graham cracker crumbs
      2 T  butter,melted
      1 c  fresh strawberry halves & 1
           -cup
           raspberries (or 2 c.
           -strawberry halves)
    1/4 c  seedless red raspberry
           -preserves
      1 T  water

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 blender, process cottage cheese, sugar, orange peel, and salt until
smooth.  Slowly add gelatin mixture with blender running.  Spoon
mixture into an 8" 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, use a metal spatula or knife to loosen edge around
pan; quickly dip into warm water.  Unmold onto serving platter.
Arrange strawberries and raspberries on cake to form a heart.

In a small saucepan, heat raspberry preserves and water until melted;
brush over berries.  Refrigerate until preserves are cold, about 30
minutes.

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