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18 SKUs of Knudsen Cottage Cheese, 9 SKUs of Breakstone’s Cottage Cheese, 5 SKUs of Simply Kraft Cottage Cheese and 2 SKUs of Daily Chef Cottage Cheese. Click Here.
PLACE strawberries and cold water in blender container; cover. Blend on high speed until smooth.
STIR boiling water into combined dry gelatin mix and sugar in medium bowl at least 2 minutes until completely dissolved. Add strawberry mixture; mix well. Pour into 9-inch square pan. Freeze 1 to 1-1/2 hours or until ice crystals form 1 inch around edges of pan.
SPOON half of the gelatin mixture into blender container; cover. Blend on high speed about 30 seconds or until smooth; pour into bowl. Repeat with remaining gelatin mixture. Add to blended gelatin mixture in bowl; mix well. Return to pan.
FREEZE 6 hours or overnight until firm. Scoop into dessert dishes to serve. Store leftover sorbet in freezer.