Strawberry Angel Squares

• 1/2 angel food cake
• 1 c. boiling water
• 1 (3 oz.) sugar-free strawberry jello
• 1 (15 oz.) crushed pineapple, drained (reserve 1/2 c. juice)
• 1 c. low-fat cottage cheese
• 1 (10 oz.) frozen sweetened strawberries
• 1 c. sweetened or sliced strawberries

1. Cut half of the angel food cake into 1-inch cubes.
2. Pour boiling water on gelatin in a large bowl; stir until the gelatin is dissolved.
3. Stir in reserved pineapple juice.
4. Place cottage cheese in blender container.
5. Cover and blend on medium speed, stopping blender frequently to scrape sides (about 15 seconds). Return mixture to large bowl.
6. Stir in pineapple, strawberries and cake cubes.
7. Pour into square baking dish (8 x 8 x 2-inches). Refrigerate until firm, at least 6 hours.
8. Garnish with fresh strawberries, if desired.

cake, boiling water, sugar, pineapple, lowfat cottage cheese, strawberries, strawberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1060823 (may not work)