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FRUIT TOPPING FOR CHEESECAKE 
2 c. fresh strawberries, blackberries, or sliced apricots or peaches
4 tbsp. water
1 tbsp. unflavored gelatin
10 sugar substitutes (more if fruit is tart)

Combine 1 cup fruit with 2 tablespoons water; bring to boil. Puree in a blender. Combine puree with sugar substitute and bring to a boil. Sprinkle gelatin over 2 tablespoons water and let stand for 5 minutes then add to heated fruit puree. Chill mixture until slightly thickened. Place remaining 1 cup fruit on top of your cheesecake. Pour glaze over fruit; chill thoroughly.
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