Paradise Salad
Yield
8 servingsPrep
30 minCook
0 minReady
30 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
gelatin, flavored
lemon |
|
| 1 | cup |
cottage cheese
|
*
|
| 1 | cup |
water
hot |
|
| 2 | cups |
pineapple
crushed, drained |
*
|
| 1 | cup |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
gelatin, flavored
lemon |
|
| 237 | ml |
cottage cheese
|
*
|
| 237 | ml |
water
hot |
|
| 473 | ml |
pineapple
crushed, drained |
*
|
| 237 | ml |
sour cream
|
|
Directions
Dissolve jello in hot water.
Chill until syrupy.
Beat in sour cream with a rotary beater until smooth.
Fold in cottage cheese and 1 cup of the pineapple.
Pour into a 1-qt mold.
Chill.
When firm, unmold on salad greens.
Garnish with rings of orange slices or the remaining crushed pineapple.
