|Cottage cheese||1 1⁄3 Cup (21.33 tbs)|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Cold water||1⁄4 Cup (4 tbs)|
|Artificial sweetener||2 Tablespoon (Equal To 2 Tablespoons Sugar)|
|Ripe strawberries||2 Cup (32 tbs)|
|Berry extract||1⁄4 Teaspoon|
Make Sour Cream by pureeing cottage cheese in blender with just enough water (a tablespoon or two) to start the blender.
Sprinkle gelatin over 1/4 cup water in small saucepan to soften, then place over low heat, stirring constantly to dissolve gelatin.
Remove from heat, stir in sweetener and salt.
Combine 1 cup of the berries and berry extract, mash lightly and add to gelatin mixture.
Fold in the Sour Cream and pour into a wet 3-cup mold or bombe.
Chill until firm, 2-3 hours or so.
Unmold and garnish with reserved strawberries.