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Cheesecake Recipe | |
Cheesecake | |
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Ingredients:
1 envelope unflavored gelatin1/2 cup skim milk 1 container(16oz.)1% low-fat cottage cheese 1/2 cup sugar 1 tsp. grated orange peel 1/4 tsp. salt 3/4 cup graham cracker crumbs 2 tbsps. butter, melted 1 cup fresh strawberry halves 1 cup fresh rasberry halves OR 2 cups strawberry halves 1/4 cup seedless red rasberry preserves 1 tbsp. water
Directions:
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 a food processor fitted with a metal wing blade or in an electric 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 cups) 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 rasberries in rows across cheesecake. In a small saucepan heat rasberry 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.) Makes 8 servings.
Per Serving: Fat: 4 grams Calories: 210
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