No-Bake Strawberry Cheesecake

Easy on the waistband-and on the guilt. Planning tip: Can be made (without the strawberry topping) up to 3 days ahead. Refrigerate covered. Prepare Topping just before serving. I found this recipe in Woman's Day magazine. I have not tried this recipe, but I'm posting it for safe keeping.

• Ready In: 25 mins
• Serves: 12
• Yields: 1 cheesecake

Ingredients

• Crust

• 6  whole lowfat honey graham crackers, crushed to fine crumbs (2 squares each)
• 2  tablespoons butter, melted
• 1  tablespoon honey

• Filling

• 3  ounces  strawberry kiwi gelatin
• 2⁄3 cup boiling water
• 16  ounces  1% cottage cheese
• 16  ounces fat free cream cheese, softened
• 2  tablespoons sugar
• 2  teaspoons  strawberry extract or 1  teaspoon vanilla extract

• Topping

• 1  pint fresh strawberries (12oz)
• 2  tablespoons  strawberry jelly, melted

• Garnish

• 1  small mint leaf

Directions

1. Coat an 8x3-inch springform pan with nonstick spray.
2. Crust: Mix cracker crumbs with butter and honey (pre-mixed into butter) mixture until evenly moistened. Press firmly over bottom and 3/4-inchs up side of prepared pan. Place in freezer.
3. Filling: Dissolve gelatin in boiling water in a 1-cup measure. Puree cottage cheese in food processor until creamy. Add gelatin, cream cheese, sugar and extract; process until smooth. Pour into prepared crust; smooth top. Cover and refrigerate 4 hours until set.
4. Topping: Wash and dry berries; remove stems. Quarter each lengthwise and place in a bowl; add jelly and gently toss to coat. Remove sides if springform pan; place cheesecake on serving plate. Spoon on berry mixture and sprinkle with mint leaves.