Fruit Cheesecake

1 cup chocolate cookie crumbs
1/4 cup light margarine, melted
1 pack(240 ml) sour cream
125 g light cream cheese, softened
1 ro 3 tbsp sugar
1/4 cup orange marmalade
1 can (439 g) fruit cocktail, drained and reserve syrup
1 envelope unflavored gelatine

1. Mix crumbs and margarine. Press into 8" square pan. Freeze for ten minutes.
2. Beat sour cream, cream cheese, sugar and marmalade until smooth. Set aside.
3. Sprinkle gelatine over fruit cocktail syrup. Cook over low heat ins aucepan until gelatine dissolved. Beat into sour cream mixture. Mix with fruit cocktail. Spoon evenly on crust. Chill until firm.

Panna Cotta de Fruta

1 can 439 g Fruit Cocktail
1 pack all-purpose cream
1/2 c non-fat milk
3 1/2 tbsp sugar
1 tsp vanilla
1 pack unflavored gelatine

1. Scald cream in a double boiler for 5 minutes. Add milk, sugar nad vanilla. Set aside.
2. Sprinkle gelatine over fruit cocktail syrup in a small saucepan. Heat over low fire until dissolved. Cool a bit then fold into cream mixture.
3. Arrange half of fruit cocktaiul in custard cups. Refrigerate other half. Portion cream mixture. Cover and refrigerate until set.
4. Top with remaining fruit cocktail just before serving.