Carrot Cheese Ring Salad - cooking recipe

Ingredients

1 (8 oz.) can crushed pineapple in juice
1/2 tsp. salt
dash of pepper
1/2 c. shredded carrot
1 (3 oz.) pkg. lemon gelatin
1 c. boiling water
2 Tbsp. lemon juice
1 (12 oz.) container cottage cheese (1 1/2 c.)

Preparation

Drain pineapple, reserving juice.
Add water to juice to make 3/4 cup.
Dissolve gelatin and salt in boiling water.