1-2-3-4 Cake
INGREDIENTS:
1/2 Cake, angel food, prepared, 2/3 c Milk, skim, heated to boil
Cut into 1-inch cubes (6 c) 8 oz Cottage cheese
8 3/4 oz Cherries, drained and coarse 1/2 c Sugar, brown
Chopped 1 ts Vanilla extract
1 Gelatine, unflavored 1/2 ts Almond extract
1/3 c Milk, skim, cold
1/2 Cake, angel food, prepared, 2/3 c Milk, skim, heated to boil
Cut into 1-inch cubes (6 c) 8 oz Cottage cheese
8 3/4 oz Cherries, drained and coarse 1/2 c Sugar, brown
Chopped 1 ts Vanilla extract
1 Gelatine, unflavored 1/2 ts Almond extract
1/3 c Milk, skim, cold
Equally divide cake cubes and cherries int 6 (6 oz) dessert cups; set aside.
In blender, sprinkle unflavored gelatine over cold milk; let stand 2 minutes. Add hot milk and process at low speed until gelatine is completely dissolved, about 2 minutes. Add cottage cheese, sugar and extracts; process at high speed until smooth, about 2 minutes. Pour over cake into cups; chill until set, about 30 minutes.
In blender, sprinkle unflavored gelatine over cold milk; let stand 2 minutes. Add hot milk and process at low speed until gelatine is completely dissolved, about 2 minutes. Add cottage cheese, sugar and extracts; process at high speed until smooth, about 2 minutes. Pour over cake into cups; chill until set, about 30 minutes.