1 pkg. white angel food cake mix
1 c. boiling water
1 (.3 oz.) pkg. sugar strawberry flavored gelatin
15 1/4 oz. can crushed pineapple
1/2 c. pineapple juice (from above)
1 c. low fat cottage cheese (sm. curd)
1 (10 oz.) pkg. frozen strawberries, thawed

Bake and cool cake as directed. Cut cake vertically into halves. Freeze one half for future use. Remove crust from other half; cut into about 1" cubes. Pour boiling water on gelatin in large bowl; dissolve. Stir in reserved pineapple juice. Place cottage cheese in blender container. Cover and blend on medium until smooth, 1 to 2 minutes. Add gelatin mixture. Cover and blend on medium speed until smooth, about 15 seconds. Return mixture to large bowl. Stir in pineapple, strawberries and cake cubes. Pour into 8"x8"x2" pan. Refrigerate until firm, 6 hours. Garnish with fresh strawberries. 9 servings.