Brush inside and outside edge of flan shells with juice. Spread jam inside each shell. Place one flan on serving plate, jam side up. In food processor purée cottage cheese; add cubes of cream cheese and icing sugar. Process until smooth. Beat cream until almost stiff; add vanilla; beat until stiff. Fold whipped cream into cottage cheese mixture; spread half of cheese mixture on top of flan on plate; top with 1/2 the berries. Place second flan on top of berries, jam side up and press down slightly. Spread remaining cream mixture on top and garnish with remaining berries. Refrigerate at least 6 hours. Cut into wedges for serving. Serves: 10-12. Chill time: 6 hours.
Tip: In place of flan shells, bake 1- 9"(22 cm) cake layer from a cake mix; cool and cut in half horizontally