Cottage Cheese Fruit Salad

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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