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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Bless-your-heart Cheesecake

Recipe Tags: Cheesecake Recipes

Date Added: January 04, 2014


1 Unit Unflavored Gelatin 1 Unit Envelope unflavored gelatin
1/2 Cup Milk 1/2 Cup Non-fat milk
1 Can Cottage Cheese 1 Can Low-fat cottage cheese *
1/2 Cup Sugar 1/2 Cup Sugar confectioner'
1 Teaspoon Orange 1 Teaspoon Grated orange peel
1/4 Teaspoon Salt 1/4 Teaspoon Salt and pepper to taste
3/4 Cup Graham Cracker 3/4 Cup Graham cracker crumbs ;
2 Tablespoons Butter 2 Tablespoons Butter melted
1 Cup Fresh Strawberry 1 Cup Fresh strawberry halves
1 Cup Raspberry 1 Cup Raspberries fresh
1/4 Cup Raspberry 1/4 Cup Red raspberry preserves **
1 Tablespoon Water 1 Tablespoon Water warmed
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1. * 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.

2. ======================================================= ============== === In a small saucepan, sprinkle gelatin over milk; set aside to soften, about 5 minutes.

3. Place saucepan over very low heat; cook, stirring constantly until gelatin is completely dissolved, 3 to 5 minutes; remove from heat; cool slightly.

4. In food processor fitted with metal blade or in blender, process cottage cheese, sugar, orange peel and salt until smooth.

5. With processor running, slowly add gelatin mixture.

6. 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.

7. In a small bowl, combine graham cracker crumbs and butter; sprinkle over cheesecake mixture.

8. Cover and refrigerate until firm, 2 to 3 hours.

9. To unmold, using a metal spatula or knife, loosen edge around pan; quickly dip into warm water; unmold onto a serving platter.

10. Arrange strawberries and raspberries in rows across cheesecake.

11. In a small saucepan, heat raspberry preserves and water until melted; brush over berries.

12. Refrigerate until preserves are cold, about 30 minutes.

13. (If a round pan is used, arrange berries to resemble a heart).

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Butter, Gluten, Strawberry, MSG, Cheese, Raspberry, Natural Sweeteners, Oranges allergies.
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