Bless-your-heart cheesecake
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Bless-your-heart cheesecake
  Low Fat    Cheesecakes  
Last updated 10/4/2011 8:09:02 PM. Recipe ID 36070. Report a problem with this recipe.
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      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.
  =======================================================
  ============== === 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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Recipe ID 36070 (Apr 03, 2005)

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