Dissolve jello in hot water.
Add lemon juice, evaporated milk and pineapple.
Fold in cottage cheese and pecans.
Pour into mold and refrigerate until set.
Add the Jell-O to the cottage cheese and mix well.
Add the Cool Whip.
Set in a mold or bowl and refrigerate to set.
Make Jello according to package directions, and use a little less (1-2 tbsp) water.
Add mayonnaise and vinegar and mix well with beaters.
Put in a covered dish and refrigerate.
When the Jello begins to jell, fold in cottage cheese and pineapple.
Mix cottage cheese with mayonnaise.
Dissolve jello with 1 cup boiling water.
Stir in cottage cheese mixture, pineapple, a few chopped nuts, cherries, marshmallows.
Drain pineapple.
Mix cottage cheese and jello.
Sprinkle jello over cottage cheese.
Add drained pineapple, pecans and Cool Whip.
Mix cottage cheese and jello until thoroughly blended.
Add drained fruit cocktail. Mix in any additional fruit and mini marshmallows if desired.
Add cool whip and stir.
Dissolve jellos in boiling water.
Add cold water and pineapple.
Stir Miracle Whip into cottage cheese and add to jello-pineapple mixture.
Stir in chopped nuts.
Refrigerate until firm.
Mix cottage cheese and jello.
Add pineapple and Cool Whip. Refrigerate.
Mix together Cool Whip, cottage cheese and jello.
Add oranges and pineapple.
Let set 4 hours.
Other fruit and jello can be substituted.
Strawberry jello and fresh strawberries, peach jello and fresh peach, etc.
Combine cottage cheese and Jello.
Add remaining ingredients.
Refrigerate until set.
Combine cottage cheese and jello.
Then mix in pineapple and Cool Whip.
Chill until it forms a mold.
Mix the cottage cheese and jello powder in a small bowl.
Stir in oranges, pineapple and pecans, if desired.
Chill.
Just before serving fold in the whipped topping.
Mix cottage cheese and jello.
Add remaining ingredients.
Add cottage cheese to middle of plate or bowl.
Placed prepared fruit on the outside of the cottage cheese.
Sprinkle almonds onto cottage cheese and fruit.
Eat cold.
Chop bacon into small pieces and fry until crisp.
Boil noodles until done and drain.
Add container cottage cheese and fried bacon bits.
Mix and serve.
Preheat oven to 350 F.
Place cottage cheese and eggs in a blender and run on medium speed for 1 minute or until fully combined.
Add half of the cheddar cheese and blend for 10 seconds.
Pour mixture into a bowl and fold in the remaining cheese and herbs or spinach (if using) with a spoon.
Pour into four ramekins; place on cookie sheet and bake 40 to 45 minutes, until puffy and starting to brown.
Serve warm in ramekins.
For each serving, spread toast with low-fat cottage cheese and sprinkle with sugar mixed with cinnamon.
Put under broiler or in toaster-oven until sugar-cinnamon mixture bubbles.
Serve at once. Yield:
1 serving.
Approximate calories/serving:
115.
In a medium or large bowl, dissolve jello in boiling water. Add onion and lemon juice. Chill until partially set, 20 to 30 minutes.
Beat at high speed until light and fluffy. Fold in cottage cheese and cucumbers.
Pour into mold or 8-inch square pyrex baking pan. Chill 4 hours or overnight.
dd chicken, onion and green chile peppers and saute until browned,
late so they cross over and form an even layer. Fold