Cottage Cheese Jello Salad
Recipe: #6955
November 15, 2012
Categories: Salads, Pineapple, Celery, Christmas, Easter, Mothers Day, Thanksgiving, Canned Fruit, Gelatin/Jello, more
"This is what my mom always made for holidays and it brings back fond memories. Prep time does not include chilling time in refrigerator."
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (328.7 g)
- Calories 394.5
- Total Fat - 24.4 g
- Saturated Fat - 4.1 g
- Cholesterol - 27.8 mg
- Sodium - 645.3 mg
- Total Carbohydrate - 34.5 g
- Dietary Fiber - 1.8 g
- Sugars - 19.6 g
- Protein - 12.9 g
- Calcium - 200.2 mg
- Iron - 1 mg
- Vitamin C - 24.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Drain pineapple, reserving liquid. Dissolve jello in 2 cups boiling water. Add enough cold water to reserved pineapple juice to make 1 1/2 cups. Stir into dissolved jello. Put into refrigerator and thicken slightly till it's the consistency of regular yogurt. Then beat with an electric mixer until frothy.
Step 2
Beat in the cottage cheese just till incorporated. Then beat in the mayonnaise. Fold in the pineapple, celery and nuts. Chill in refrigerator until firm; at least 4 hours.
Step 3
Serving suggestions: You could grill sliced pineapple thats been drizzled with honey and scoop the jello salad out with an ice cream scoop and place on grilled pineapple.
Tips
No special items needed.
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