Cottage cheese-strawberry salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Gelatin; unflavored |
| ¼ | cup | Sugar; SUGAR SUBSTITUTE |
| dash | Salt; | |
| 2 | cups | Milk; divided (LOW-FAT) |
| 1 | cup | Cottage cheese; |
| ¼ | cup | Salad dressing; |
| 1 | pint | Strawberries; fresh;sliced |
| 10 | Strawberries; whole | |
| ½ | cup | Almonds; toasted, salted |
| Lettuce; | ||
Directions
Combine gelatin, sugar, and salt. Stir into ½ cup cold milk and allow to soften 5 minutes. Heat remaining milk and add to gelatin mixture. Stir until gelatin dissolves. Chill until slightly thick.
Blend cottage cheese and salad dressing; gradually add gelatin mixture.
Beat until smooth and fluffy; fold in sliced strawberries. Pour into a 1-quart mold and chill until firm. Unmold; garnish with whole strawberries, almonds, and lettuce.
SOURCE: Southern Living Magazine, sometime in 1974. Typos by Nancy Coleman.