This extra-easy dish comes from my grandmother and is not rich or too sweet. It is similar to a light, very moist cheesecake. Serve with strawberries on top.

Cake:

2 cups cottage cheese

1/3 cup block cream cheese

1 tablespoon grated orange rind

2 tablespoons orange juice

1 teaspoon cinnamon

1 teaspoon vanilla

¼ cup melted butter

1/3 cup granulated sugar

½ cup all-purpose flour

3 eggs

½ teaspoon baking powder

Topping:

11/2 cups thinly sliced strawberries

¼ cup red currant jelly

1 tablespoon orange juice

Preheat oven to 350 F. Line an 8-inch square cake pan with parchment paper.

Place all cake ingredients in a food processor and pulse together until a batter forms.

Pour into prepared pan and bake for 50 minutes or until a cake tester comes out clean. Let cool in pan for 10 minutes, then turn out of pan, peel off parchment paper and invert onto a rack to cool.

Place strawberries in a bowl. Melt red currant jelly together with orange juice. Cool a little and stir into fruit. Top cake with fruit and cut into squares to serve. Serves 4 with leftovers for breakfast.