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Bless-Your-Heart Cheesecake


      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


           raspberries (or 2 c.

           -strawberry halves)

    1/4 c  seedless red raspberry


      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



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