Pineapple Cheese Mold
Yield
6 servingsPrep
15 minCook
0 minReady
3 hrsLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
jello
orange, sugar-free |
|
| 1 | cup |
water
boiling |
|
| ½ | cup |
water
cold |
|
| 1 | cup |
yogurt, plain
|
|
| ½ | cup |
pineapple juice
|
|
| 1 ½ | cups |
pineapple
crushed, in its own juice, drained |
*
|
| 8 | ounces |
cottage cheese
|
|
| 4 | packages |
artifical sweetener
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
jello
orange, sugar-free |
|
| 237 | ml |
water
boiling |
|
| 118 | ml |
water
cold |
|
| 237 | ml |
yogurt, plain
|
|
| 118 | ml |
pineapple juice
|
|
| 355 | ml |
pineapple
crushed, in its own juice, drained |
*
|
| 231.2 | ml/g |
cottage cheese
|
|
| 4 | packages |
artifical sweetener
|
* |
Directions
Dissolve jello in boiling water, stir in the cold water and refrigerate until syrupee.
Combine all except the crushed pineapple, blending well until smooth.
Add to gelatin mixture. Stir in crushed pineapple.
Pour in mold or pan or cups.
Chill until firm, about 2 hours.
