1/2 cup low-fat cottage cheese
1 small apple, chopped (1/2 cup)
2 tablespoons mixed dried fruit bits or raisins
2 teaspoons reduced-calorie mayonnaise or salad dressing
Dash ground cinnamon, ground nutmeg, or apple pie spice
1 lettuce leaf
In an airtight container stir together cottage cheese, apple, dried fruit bits, mayonnaise, and cinnamon. Chill 4 to 24 hours. Serve cottage cheese mixture atop lettuce leaf. Makes 1 serving.
PECAN COTTAGE CHEESE SALAD
1 cup chopped celery
1 cup chopped green bell pepper
1/2 tsp salt
1 cup chopped pecans
2 cups crushed pineapple, drained--reserve 1/4 cup juice
1/4 cup hot pineapple juice
2 cups cottage cheese
1 tbsp unflavored gelatin
1/4 cup water
1/4 cup mayonnaise
1/2 cup powdered sugar
1/2 cup whipped cream
Combine the celery, bell pepper, salt, and pecans together; set aside. Soften the unflavored gelatin in the 1/4 cup of water for 5 minutes; add the hot pineapple juice and stir until gelatin is dissolved. Stir in the pineapple and allow to cool. Mix the c cheese,mayonnaise and powdered sugar together in a large bowl; fold in the whipped cream. Add the celery mixture, mixing in well. Stir in the gelatin mixture and chill until firm.
COTTAGE CHEESE-MANDARIN ORANGE SALAD
1 large container cottage cheese
1 large box orange gelatin
1 large can crushed pineapple, drained
1 can Mandarin oranges, drained
1 small carton frozen whipped topping, thawed
In a large bowl, mix the c cheese and dry gelatin together. Add the pineapple and oranges and blend in. Gently fold in the whipped topping. Chill all day or overnight.
recipe source: here and here
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