Ingredients
1/4
cup water
1
envelope unflavored gelatin (2 teaspoons)
2
cups fat-free cottage cheese
4
oz (half 8-oz package) reduced-fat cream cheese (Neufchâtel)
4
oz (half 8-oz package) fat-free cream cheese
1/2
cup sugar
1
teaspoon vanilla
2
cups fresh raspberries, blackberries, blueberries or combination
Preparation
In 1-quart saucepan, place water; sprinkle with gelatin. Let stand 1 minute to soften. Heat over medium heat about 2 minutes, stirring occasionally, until gelatin is dissolved. Remove from heat; cool slightly.
In food processor, place remaining ingredients except berries. Cover; process 1 to 2 minutes, stopping processor to scrape down sides as needed, until very smooth. Stir in cooled gelatin mixture.
Line 3-cup shallow heart-shaped mold or bowl with cheesecloth, leaving cloth hanging over side of mold. Pour in cheese mixture; fold cloth loosely over top. Refrigerate at least 4 hours until just firm or overnight.
Place serving plate upside down over mold; turn plate and mold over. Remove mold. Garnish with berries.
