Pineapple Jello Salad - cooking recipe

Ingredients

2 c. low-fat (1%) cottage cheese
2 large pkg. sugar-free lemon jello
1 (20 oz.) can crushed pineapple
2 c. lite Cool Whip

Preparation

In a 9 x 9 x 2-inch plastic container, make jello according to package.
Add pineapple (with juice) and cottage cheese.
Stir until well mixed.
Chill for 15 to 30 minutes or until slightly jelled.
Stir in Cool Whip.
Refrigerate until well set (about 2 hours).
Makes 16 to 20 servings.
Calories:
58, Protein:
3.86 g, carbohydrate:
6.3 g, total fat:
1.85 g, sodium:
124 mg.