Gluten Free Cream Cheese Tart Recipe
In a small bowl, dissolve gelatin in boiling water. Add sugar and stir until dissolved. In a blender, combine cottage cheese, cream cheese, vanilla, lemon zest and gelatin mixture and blend until completely smooth.
Pour mixture into 6 foil cupcake liners and refrigerate, covered, for 2 hours, or until firm. To serve, peel away foil and arrange on individual plates. Top each cream cheese tart with berries and mint for garnish.