Same as for Lemon Cheese Cake.

FILLING:

Dissolve 1 small package of sugar-free strawberry Jello in 1/2 cup boiling water. Add 1 1/2 cups fresh or frozen strawberries. Put into blender; blend until smooth. Gradually add 1 (16 ounce) carton of low-fat cottage cheese. Blend until smooth. Pour into cooled crust. Refrigerate until set.