1 pt. strawberries
1 (3 oz.) pkg. strawberry flavored sugar-free gelatin (4 1/2 c. servings)
Water
1 pt. blueberries
1/2 c. sugar
1 env. unflavored gelatin
1/2 c milk
2 eggs, separated
2 (8 oz.) pkgs. cream cheese, softened
1 tsp. almond extract
1/4 tsp. salt
Mint leaves for garnish

Slice enough strawberries to measure 3/4 cup; save the remaining strawberries for garnish. In medium bowl, stir strawberry gelatin with 3/4 cup boiling water until dissolved. Stir in 3/4 cup cold water. Pour 1/8-inch layer strawberry gelatin into 6-cup mold. Refrigerate until almost set, about 10 minutes.

Arrange a few strawberry slices and some blueberries on the gelatin layer to make a pretty design; refrigerate until set. Refrigerate remaining strawberry-flavored gelatin until it mounds when dropped from a spoon. Fold in 1/4 cup blueberries and the remaining sliced strawberries; spoon over the gelatin layer in the mold; refrigerate.

Meanwhile, in a 2-quart saucepan, mix the sugar and the unflavored gelatin. In a cup with a fork, beat milk and egg yolks until blended; stir milk and egg mixture into the gelatin mixture. Cook over medium-low heat, stirring constantly, until gelatin is dissolved and mixture coats the back of a spoon (do not boil); remove from heat.

In a small bowl with mixer at high speed, beat egg whites until stiff. In a large bowl with mixer at low speed, beat cream cheese, almond extract and salt until smooth. Gradually beat in the gelatin mixture until blended.

With a rubber spatula or wire whisk, fold beaten egg whites into the cream cheese mixture. Pour cream cheese mixture over strawberry layer in mold. Cover and refrigerate until set, about 4 hours. To serve, unmold salad onto platter. Garnish the mold with mint leaves and the reserved whole strawberries and blueberries.

Serves 10.