Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ½ \N | Cake, angel food, prepared, |
| \N \N | Cut into 1-inch cubes (6 c) |
| 8¾ ounce | Cherries, drained and coarse |
| \N \N | Chopped |
| 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.