---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts, Low-fat
       Yield: 8 servings
       1    Envelope unflavored gelatin
     1/2 c  Non-fat milk
       1 cn Low-fat cottage cheese *
     1/2 c  Sugar
       1 ts Grated orange peel
     1/4 ts Salt
     3/4 c  Graham cracker crumbs
       2 tb Butter, melted
       1 c  Fresh strawberry halves
       1 c  Raspberries
     1/4 c  Red raspberry preserves **
       1 tb Water
   * 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.
   ============== === 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.)