Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in bowl, toss strawberries with jelly or sugar; cover and set aside. in mixer bowl, beat cheese, milk, juice and sugar until smooth; fold in whipped topping. spoon 2 tbsp crumbs into each of four 8 to 10 ounce stemmed glasses; top each with about 1/4 cup of the strawberries, 1/2 cup of the cream cheese mixture, then the remaining crumbs and strawberries, dividing equally. serve immediately or cover and refrigerate up to 6 hours.

Target recipe: coat an 8x3-inch springform pan with nonstick spray. crust: mix cracker crumbs with butter and honey (pre-mixed into butter) mixture until evenly moistened. press firmly over bottom and 3/4-inchs up side of prepared pan. place in freezer. filling: dissolve gelatin in boiling water in a 1-cup measure. puree cottage cheese in food processor until creamy. add gelatin, cream cheese, sugar and extract; process until smooth. pour into prepared crust; smooth top. cover and refrigerate 4 hours until set. topping: wash and dry berries; remove stems. quarter each lengthwise and place in a bowl; add jelly and gently toss to coat. remove sides if springform pan; place cheesecake on serving plate. spoon on berry mixture and sprinkle with mint leaves.