In a medium-sized bowl, stir together the cottage cheese, drained pineapple, and mayonnaise. ![]() Once you have the pineapple juice, add enough hot water so that you have 1 cup of liquid. Make sure to use a measuring cup or bowl that will hold at least 1 cup of liquid. Drain the juice from 10 ounces of canned crushed pineapple and reserve the liquid in a measuring cup.See the recipe box below for ingredient amounts and full recipe instructions. These step-by-step photos and instructions are here to help you visualize how to make a jello salad. For the full recipe please scroll down to the recipe box at the bottom of the post. This is just an overview of the ingredients I used and why I used them. Cottage cheese: Use small curd cottage cheese.Nuts: I love using chopped pecans, but you may use chopped walnuts instead.You may use Greek yogurt or plain low-fat yogurt if preferred. Mayonnaise: Mayo is traditionally used in this recipe.If you use the smaller-sized (8-ounce) cans, use two. Since I have only found 8-ounce cans and 20-ounce cans of crushed pineapple in the grocery stores I shop at, I purchase the larger size and save the remaining pineapples to use in other recipes (see below). Pineapples: I use half of a 20-ounce can of crushed pineapples.While lime is traditional, feel free to experiment with other flavors like lemon or orange. Jello: I use one 0.3-ounce (8.5 grams) package of sugar-free lime jello.See below for ways to use leftover ingredients. Perfectly Portioned: Scaled down to a smaller batch, it's great for those who don’t want or need to make a full-sized salad. ![]()
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