| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Jewish | Salads | 10 | Servings |
INGREDIENTS
| 1 | cn | (20 oz) crushed pineapple |
| Water | ||
| 3 | oz | Lemon flavored gelatin |
| 1 | c | Heavy cream |
| 1/4 | c | Sugar |
| 1 | c | Cottage cheese |
INSTRUCTIONS
Recipe by: Sue Klapper Drain pineapple, reserving the juice in a small saucepan. Set pineapple aside. Add enough water to juice to make 1 - 1/3 cups; bring to a boil. Place gelatin in a bowl; add boiling liquid and stir to dissolve. Cool until slightly thickened. In a mixing bowl, whip cream; gradually beat in sugar. Fold into the gelatin mixture. Stir in pineapple and cottage cheese; blend well. Pour into a 1 - 1/2 qt. serving bowl; chill at least 3 hours or overnight. Source: Taste of Home Magazine. Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on May 18, 1998
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