INGREDIENTS

INSTRUCTIONS

-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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Nutrition (calculated from recipe ingredients)
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Calories: 109
Calories From Fat: 28
Total Fat: 3.2g
Cholesterol: 7.9mg
Sodium: 108.7mg
Potassium: 93.5mg
Carbohydrates: 20.7g
Fiber: 2.2g
Sugar: 15.3g
Protein: 1.4g