2 (1 lb.) cans apricot halves in syrup
2 pkgs. unflavored gelatin
3/4 c. Dixie Crystals dark brown sugar
1 c. syrup drained from canned apricots
16 oz. cottage cheese
16 oz. plain yogurt
1 tsp. vanilla
3 tbsp. lemon juice
1 c. gingersnap crumbs (about 18 gingersnaps)
2 tbsp. butter, melted
4 tbsp. raspberry jam, strained
2 tbsp. fresh blueberries

Drain apricots. Reserve syrup. In double boiler, mix gelatin with sugar. Add 1 cup reserved syrup. Cook over simmering water until gelatin dissolves; remove from heat. In food processor, process cottage cheese until smooth.

Add yogurt, vanilla and lemon juice. Blend until smooth. Turn into bowl. Add gelatin mixture, stir until just blended. Chill.

Select half of apricots for topping, cut remaining apricots in half and add to filling. Meanwhile, in 8" or 9" springform pan, combine crumbs and butter. Press into bottom of pan. Bake in preheated 375 degree oven for 8 minutes. When fruit filling begins to mound, turn into prepared pan. Refrigerate until set, about 3 hours. Before serving, place remaining apricot halves on top, drizzle with strained jam. Top with blueberries.