Low-Fat Pink Salad - cooking recipe

Ingredients

8 oz. light Cool Whip
8 oz. nonfat cottage cheese (Light 'n Lively)
1 c. crushed pineapple, drained
1 small sugar-free jello (strawberry or raspberry)

Preparation

Mix drained pineapple and jello.
Add cottage cheese and mix well.
Fold in Cool Whip and refrigerate.