Cinnamon Fruit Tart with Sour Cream Topping

1 envelope Knox® Unflavored Gelatin
1/4 cup cold water
1 cup Borden® creamed cottage cheese
3/4 cup Dole® 100% Pineapple Juice 1/2 cup sour cream
1/2 cup milk
1/4 cup sugar
1 tsp lemon juice

1 recipe Cinnamon Graham Cracker Crust

1/2 cup EACH: fresh sliced strawberries peeled and sliced kiwi fruit, blueberries and raspberries

2 tsp orange or apricot marmalade, melted

In small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Stir over low heat until gelatin is completely dissolved, about 3 minutes.

In blender, process cottage cheese, pineapple juice, sour cream, milk, sugar and lemon juice until blended. While processing, through feed cap, gradually add gelatin mixture and process until blended.

Pour into ; chill until firm about 3 hours.

To serve, garnish with fruit, and then brush with marmalade.

Make 12 servings