Texas Pink Salad
Ingredients
1 (1 lb.) can crushed pineapple
1 (6 oz.) pkg. strawberry Jello, reg. or sugar-free
1 (12 oz.) carton sm. curd cottage cheese, low fat
1 (½ pt.) whipping cream
Preparation
1
Put Jello and pineapple with the juice in saucepan; heat until few bubbles appear. Set aside for 10 to 15 minutes. Whip cream with mixer on high speed until it thickens. By hand stir in cottage cheese and then add Jello and pineapple mixture. Mix well. Pour in mold and refrigerate until firm. Easy, colorful and delicious.
Tools
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Yield:
4.0 servings
Added:
Monday, November 30, 2009 - 5:52pm
