Heat pineapple juice and lime jello.
Put pineapple, cottage cheese and marshmallows in big bowl.
Cool lime jello and pour over pineapple mixture.
Add whipped cream.
Sets quickly.
Drain pineapple and measure juice.
Usually one cup of juice is drained.
Measure enough water to make a total of 2 1/2 cups with juice.
Heat water to boiling and dissolve Jell-O and salt in hot water.
Add pineapple juice.
Refrigerate until the consistency of egg white.
Add pineapple, cottage cheese, mayonnaise and nuts.
Return to refrigerator.
ater and 2/3 cup pineapple juice.
Chill until consistency
Dissolve jello in boiling water.
Drain pineapple and reserve juice.
Add pineapple juice, lemon juice and sugar to jello. Stir.
Chill until thick, but not firm.
Fold in crushed pineapple and cottage cheese.
Pour into bowl and chill until set.
Unmold onto lettuce.
Dot with mayonnaise.
Dissolve jello in boiling water.
Drain pineapple.
Add cold water to syrup to make 1 1/2 cups.
Stir into jello.
Chill until slightly thickened.
Combine cottage cheese and 1/2 jello in small bowl.
Beat with mixer until smooth.
Stir in 1/4 c. pineapple. Fold remaining pineapple into clear jello.
Spoon half of clear jello into 6 cup mold.
Spoon cottage cheese mixture over clear layer.
Spoon remaining jello over cottage cheese layer.
Chill until firm.
In a small saucepan, heat the pineapple juice and gelatin till gelatin dissolves.
Cool.
In a large bowl, mix the cottage cheese, coconut and condensed milk.
Mix well.
Stir in the gelatin.
Pour into a lightly oiled gelatin mold.
Chill 4 hours or till firm.
Unmold and serve.
Refrigerate leftovers.
Round cottage cheese on top of pineapple ring.
Serve on lettuce leaf.
Yield:
1 serving.
Carbohydrate 7 g, protein 8 g, fat 2 g, calories 78.
One serving = 1 meat low-fat exchange, 1/2 fruit exchange.
Dissolve Jell-O in hot water.
Add milk and mayonnaise.
Blend well.
Add orange juice, pineapple and cottage cheese.
Mix well. Pour into mold.
Let stand overnight or until 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.
Stir tuna, cottage cheese, pineapple, basil, and salt together in a bowl.
Dissolve jello into boiling water and pineapple juice.
Chill until slightly thickened.
Beat until frothy.
Fold in pineapple, cottage cheese, mayonnaise and nuts.
Chill until firm.
Add marshmallows to lemon jello.
Stir until melted.
Let mixture cool, not set up.
Add pineapple and juice.
Then add cottage cheese and nuts.
Stir up.
Put in refrigerator.
Watch closely.
In about 20 minutes, after it starts congealing, add whipping cream or Cool Whip.
Makes 10 small or 9 individual servings or an 8-inch mold.
Mix the pineapple, cottage cheese and Cool Whip well.
Fold in the orange jello.
Mix jello and boiling water together and chill, just until it starts to jell.
Add mayonnaise, pineapple, cottage cheese and horseradish; mix.
Turn into a mold; let set.
Serve on lettuce.
Mix together cottage cheese and dry Jello.
Add pineapple, mandarin oranges, and nuts.
Fold in Cool Whip and chill until served.
Place pineapple with juice in a pot and let it heat up to a boil.
Add jello, stir until dissolved.
Set aside until cool. Mix Cool Whip and cottage cheese together.
Add cool pineapple mix. Beat with the mixer until fluffy.
Pour into a bowl and chill. Good as a dessert or part of the main course.
Prepare jello using reserved pineapple juice to which water has been added to make 4 cups.
Add cottage cheese, salad dressing, pineapple and carrots to almost set jello.
Chill and serve.
Drain juice from pineapple and add enough water to measure 3 1/2 cups liquid.
Heat liquid; pour over Jell-O and stir until dissolved.
Chill until mixture jells.
Beat until smooth and creamy.
Fold in pineapple, cottage cheese, nuts, cherries and mayonnaise.
Pour into mold and let set.
Serves 12 to 14.
Blend liquid ingredients.
Mix together dry ingredients and combine.
Then add cottage cheese and crushed pineapple.
I use juice from pineapple if necessary to produce right consistency for muffins.
Batter should be thick; don't overstir.
Bake 20 to 25 minutes at 375\u00b0.
Mix Cool Whip and cottage cheese.
Drain pineapple and add to mixture, then add to powdered jello.
Mix and chill.