Tangy Cottage Lime Salad
An easy creamy lime gelatin salad mold with cottage cheese and pineapple tidbits.
1 (6-ounce) package or 2 (3-ounce) packages lime flavored gelatin
1 1/2 cups boiling water
1 (20-ounce) can pineapple tidbits
1 cup small curd cottage cheese
1 cup sour cream
Flowering kale or romaine lettuce leaves
- Place gelatin in a large bowl. Add boiling water, stirring until gelatin is dissolved, about 2 minutes.
- Drain pineapple; reserving liquid. Add ice cubes to liquid to measure 2 1/2 cups. Stir mixture into dissolved gelatin, stirring until ice cubes melt. Chill until mixture is the consistency of unbeaten egg white. (In the refrigerator for 5 to 10 minutes, or several minutes over a bowl of ice, stirring frequently.)
- Combine pineapple, cottage cheese and sour cream; stir into gelatin mixture, mixing well. Pour into a 2 quart mold or large ring mold. Cover and chill until set, about 5 hours.
- Unmold onto kale lined serving plate.
Makes 8 servings.
Recipe courtesy of Wisconsin Milk Marketing Board, Inc.