Diabetic Pink Salad - cooking recipe

Ingredients

1 can crushed pineapple (20 oz. packed in water)
1 small box strawberry jello (sugar-free)
1 (12 oz.) carton cottage cheese (low-fat)
1 (12 oz.) carton Cool Whip (low cal)

Preparation

Pour pineapple in large pan.
Add jello and cook over medium heat until jello is dissolved.
Set off heat and cool a few minutes.
Fold in cottage cheese and Cool Whip.
Pour into mold or bowl and refrigerate several hours.