Low Fat Pink Salad

poniedziałek, 27 stycznia 2014

Low Fat Pink Salad

Time: 23 mins

Ingredients

  • 2 (16 ounce) containers non fat small curd cottage cheese
  • 1 (16 ounce) container fat-free cool whip (Thawed)
  • 1 (16 ounce) can crushed pineapple, in their own juice (No Syrup added)
  • 3 (3 ounce) boxes sugar-free strawberry gelatin
  • 1/2 cup of crushed pecans (optional) or 1/2 cup walnuts (optional)

Directions

  • 1 Bring Pineapples (do not drain) and dry Jello to a simmer or slow boil and remove from heat.
  • 2 Let Cool.
  • 3 Mix Thawed Cool Whip with the Cottage Cheese.
  • 4 Add the Jello and Pineapple mixture to the Cool Whip and the Cottage Cheese (and the Nuts if you like).
  • 5 Be sure to mixed Thoroughly!
  • 6 Refrigerate until set.
  • 7 Usually 6-8 hours and its good to go!
  • 8 Top with a dollop Cool Whip and Enjoy!

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