1 angel food cake mix
1 c. boiling water
1 (0.3 oz.) pkg. sugar free strawberry flavored gelatin
1 (15 1/4 oz.) can crushed pineapple in juice, drained (reserve 1/2 c. juice)
1 c. low fat creamed cottage cheese (small curd)
1 (10 oz.) pkg. frozen strawberries

Bake and cool cake as directed on package. Cut cake vertically into halves. Freeze one half for future use. Remove crust from other half; cut into about 1 inch cubes.

Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Stir in reserved pineapple juice. Place cottage cheese in blender container. Cover and blend on medium speed, stopping blender frequently to scrape sides, 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 square baking dish, 8 x 8 x 2 inches. Refrigerate until firm, at least 6 hours.