Creamy Coconut Mold

1 1/2 cups cold water
2 envelopes unflavored gelatine
1 (24 ounce) carton (3 cups) cottage cheese
1 (14 ounce) can sweetened condensed milk
3 ounces cream cheese, softened, cut into small pieces
1 cup coconut
1 cup chopped nuts
1/2 teaspoon almond extract
3 cups fresh fruit, cut into bite-size pieces

Lightly oil a 1 1/2-quart mold.

In small saucepan, sprinkle gelatine over water to soften; stir over low heat until gelatine dissolves. Set aside.

In large bowl, combine cottage cheese, sweetened condensed milk, cream cheese, coconut, nuts and extract; mix well. Stir in gelatine. Refrigerate until slightly thickened, about 10 minutes. Stir; pour mixture into mold. Refrigerate 3 hours or until firm.

To release from mold, gently run knife around edges; turn onto serving plate.

Serve with fruit. Garnish as desired.

Yield: 12 servings