Orange-Pineapple Jello Salad

Similar to this salad.

Orange-Pineapple and Cottage Cheese Jello Salad
Reduced Sugar, High-Protein

1 package (2 cup size) lemon Jello sugar-free gelatin
1 package (2 cup size) orange Jello sugar-free gelatin
1/2 cup cold water
20-oz. can crushed pineapple in juice
juice drained from pineapple plus water to make 1 cup
Juice of 1 orange and/or cold water and ice to make 1/2 cup
2 pounds (2 pints) cottage cheese, regular or low-fat
1/2 cup or more peeled and finely chopped carrots (optional)
or for "chewy" instead of "crunchy", shredded carrots and maybe some shredded coconut

Directions: Drain pineapple well in a sieve or colander (preferably over a 4-cup glass measure), reserving juice. Chill pineapple while preparing the Jello mixture. Also chill the dish(es) in which you will chill the salad. Sprinkle Jello powder (both flavors) evenly over 1/2 cup cold water in a 3 quart stainless steel bowl, allow to soften for at least 5 minutes. Tilt bowl to wet all the powder, if necessary.

Place pineapple juice in a 4-cup glass measure and add water to make 1 cup, if necessary. Bring juice and water to boil in a microwave, pour over softened gelatin and stir to dissolve completely. Place the bottom of the bowl in a larger bowl or pan of cold water to cool gelatin. Cool until warm (not hot), then add fresh orange juice and/or cold water.

Cool to about room temperature, stirring occasionally. Add some ice to the cold water in the bottom pan to speed this process if you like. Gelatin should be just a little thicker than egg white. Do not allow it to gel completely. If it gels too much, put it over warm water and whisk with a wire whisk, then wait a few minutes for the right consistency. This will produce a uniform, fluffy product.

Meanwhile, process 1 pound (2 cups) of cold cottage cheese in a food processor or blender until smooth on the tongue. Whisk into the thickened gelatin until well-blended. Quickly fold in pineapple and the remaining 2 cups of cold cottage cheese (not processed). Add carrots if desired. Pour into an 8 x 8 or 9x13 inch glass baking dish, custard cups, dessert dishes or individual plastic containers. Cover and chill until firm. Keep refrigerated until served.

Basic recipe makes about 16 servings, 4 fluid ounces each. Basic salad may be made the day before serving. Best served the same day it is made if you add a lot of carrots to the salad (can become watery over time).


Nutrition information per 4 fl. oz. serving (approximate)
when made with low-fat cottage cheese, no carrots, orange juice, etc:

Calories 70
Calories from fat 7.5

Total fat 1 g
Saturated fat 0.75 g
Cholesterol 2.5 mg
Sodium 190 mg

Total carbohydrate 7 g
Carbohydrate from sugar 6 g
Dietary fiber 0.25 g
Protein 7.5 g

Allergy information: Contains fermented milk products, pineapple and citrus. Check cottage cheese carton for corn products.