Ingredients:
6 whole low-fat honey graham crackers, crushed to fine crumbs ( 2 squares each)
2 tablespoons butter, melted, mixed with
1 tablespoon honey
1 (3 ounce) boxes strawberry kiwi gelatin powder
2/3 cup boiling water
1 (16 ounce) containers 1% fat cottage cheese
2 (8 ounce) light cream cheese, softened
2 tablespoons sugar
2 teaspoons strawberry extract or 1 teaspoon vanilla extract
1 pint fresh strawberries ( about 12 oz.)
2 tablespoons strawberry jelly, melted
1 small mint leaves
Directions:
Coat an 8 X 3-in. springform pan with nonstick spray.
Crust: Mix crumbs with butter mixture until evenly moistened. Press firmly over bottom and 3/4-in. up side of prepared pan. Place in freezer.
Filling: Stir gelatin and the boiling water in a 1-cup measure until gelatin has completely dissolved. Puree cottage cheese in a food processor until creamy. Add gelatin, cream cheese, sugar and extract; process until blended and smooth. Pour into prepared crust; smooth top. Cover pan and refrigerate about 4 hours, or until Filling has set.
Topping: Wash and dry strawberries; remove stems. Cut each in quarters lengthwise and place in bowl; add jelly and gently toss to coat.
Remove sides of springform pan and transfer cheesecake to a serving platter. Spoon berry mixture on top and sprinkle with mint leaves.
Servings: Serve
Time preparation: 25 min.
Time total: 25 min.