Yield: 6 Servings
|½ \N||Cake, angel food, prepared,|
|\N \N||Cut into 1-inch cubes (6 c)|
|8¾ ounce||Cherries, drained and coarse|
|1 \N||Gelatine, unflavored|
|⅓ cup||Milk, skim, cold|
|⅔ cup||Milk, skim, heated to boil|
|8 ounces||Cottage cheese|
|½ cup||Sugar, brown|
|1 teaspoon||Vanilla extract|
|½ teaspoon||Almond extract|
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.