1 envelope unflavored gelatin 
1/2 cup cold water 
1 cup cottage cheese 
1 cup plain yogurt 
3 tablespoons honey 
1/2 teaspoon vanilla extract and grated lemon rind 
1 tablespoon lemon juice 
1 1/2 cups boysenberries 
  Leaf lettuce or watercress for garnish

Sprinkle gelatin over cold water in a small saucepan. Let stand 5 minutes. Place over low heat; stir until gelatin dissolves. Remove from heat and cool slightly. In blender or food processor, whirl or process cottage cheese with yogurt and honey until smooth and creamy. In mixing bowl blend cottage cheese mixture, dissolved gelatin, vanilla, lemon rind, and lemon juice. Refrigerate, stirring occasionally, until mixture begins to thicken and becomes syrupy. Fold in berries. Pour into a 4-cup mold. Refrigerate until firm (3 to 4 hours).
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Notes: To serve, unmold onto a serving plate; garnish with lettuce or watercress. Yield: 4 to 6 servings.
 
Per serving: 134 Calories; 2g Fat (13% calories from fat); 14g Protein; 16g Carbohydrate; 8mg Cholesterol; 179mg Sodium