I got this recipe in the grocery store years ago. It is a very light cheesecake, quite different from the traditional kind. Doesn't keep very well.

Bless Your Heart Cheesecake

1 envelope unflavored gelatin

1/2 cup skim milk

1 16 oz. container 1% lowfat cottage cheese (You can also use lowfat ricotta for this cake, or a mixture of ricotta and cottage cheese. I actually like ricotta better.)

1/2 cup sugar

1 tsp. grated orange peel

1/4 tsp. salt

3/4 cup graham cracker crumbs

2 TBLSP butter, melted

1 cup each fresh strawberry halves and raspberries or 2 cup of one or the other

1/4 cup seedless red raspberry preserves (or some other type if you don't have raspberry. Maybe apricot or current jelly would work, or strawberry jam.)

1 TBLSP water

In a small saucepan, sprinkle gelatin over milk; set aside to soften, about 5 min. Place saucepan over very LOW heat; cook, stirring constantly until gelatin is dissolved, 3-5 min. Remove from heat and cool.

In a food processor fitted with a metal blade, or in an electric blender, process cottage cheese, sugar, orange peel and salt until smooth. With processor running, slowly add gelatin mixture.

Spoon mixture into a 9 inch heart shaped pan, or an 8 inch round baking pan. (I use a 9 inch round baking pan, because that's all I've got. It make a large, skinny cheesecake. I also line the bottom with parchment paper.)

In a small bowl, combine graham cracker crumbs and melted butter, sprinkle over cheesecake mixture. (Note: when I make this in a 9 inch cake pan I have to double the crust recipe to get enough to cover the bottom. You can also use gingersnap crumbs for the crust.)

Cover and refrigerate until firm, 2-3 hours.

To unmold: Use a metal spatuala or knife, loosen the edge around the pan. Quickly dip into warm water, then unmold onto a serving platter. (Note: if you use parchment paper you may not have to do the dipping part.)

Arrange berries on top, in rows or circles, alternating between raspberries and strawberries if you have them. You can arrange the berries in a heart shape on a round cake. I've used frozen, no sugar berries for this cake. You could also probably use blueberries. I recommend if you're using the frozen no sugar berries to mix them with some sugar before topping the cake, since frozen berries aren't always as ripe as fresh ones.

In a small saucepan, combine jam and water to make a glaze. Brush over berries. Refrigerate until berries are cold, 30 min.

Here's a picture of the finished cake