1 3/4 cups chocolate graham cracker crumbs
1/4 cup butter, melted
1 lb fresh strawberries
2 envelopes unflavored gelatin
1/2 cup cold water
2 pkgs (8 oz each) fat-free cream cheese, cubed
1 cup fat-free cottage cheese
3/4 cup Splenda
8 oz carton frozen sugar-free whipped topping, thawed
13 medium fresh strawberries
sugar-free chocolate dip
Preheat oven to 350 degrees. In a small bowl, combine cracker crumbs with butter. Press onto the bottom and 1-inch up sides of a 9-inch springform pan coated with non-stick cooking spray. Place on a baking sheet and bake for 10 minutes or until set. Cool on a wire rack.
Wash and hull strawberries. Puree in a food processor; remove and set aside. In a small saucepan, sprinkle gelatin over cold water and let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Transfer to the food processor; add cream cheese, cottage cheese and Splenda. Cover and process until smooth. Add strawberry puree, cover and process until blended. Transfer to a large bowl and fold in two cups of the whipped topping. Pour into crust. Cover and refrigerate 2 to 3 hours until set.
To garnish: Wash the 13 strawberries and pat dry with paper towels. Dry completely. Cut tops off berries. Dip each berry in chocolate dip until about half the berry is coated. Allow excess to drip off. Place on a waxed paper-lined baking sheet with the tips pointing up. Refrigerate at least 1/2 hour.
Very carefully run a knife around the sides of pan to loosen cake. Remove sides of pan. Arrange berries with the chocolate tips up around top edges of cake saving one for the center. Place a fancy mound of remaining whipped topping between berries. Place one large dollop of whipped topping in center of cake and place remaining berry there. It is pretty to leave green on the last berry and lay it on its side in the whipped topping. Refrigerate any leftovers!
Note: This is a file photo.